Keejang with Fresh Wasabi

Keejang with Fresh Wasabi

Ingredients
“WASABI-O” Wasabi Paste | 500g of sticky rice | Lye water from ashes durian | Bamboo leaves | Tie rope | Water
Directions
1. Soak sticky rice with lye water about 3-4 days. [For lye seeps into the sticky rice]
2 Wash sticky rice out of the slip, Take it a must not have bitter tastes and not acrid. Put a wire rack to dry
3 Add sticky rice 1 tablespoon in the middle bamboo leaves wrapped with rope. Put into the pot tightly Add water to cover,
boil for 4 hours
4. Served with “Wasabi-O” Wasabi Paste and caramel.
Ingredients of caramel
1 cup of palm sugar | 1/4 cup of sugar | 1 1/2 cups of water
Directions
1. Simmered sugar and 1 tablespoon water in a medium heat. Heated till caramel colored.
2. Add the rest of water. Stir till sugar is melted, put palm sugar to thicken.
Note
Lye was prepared by burning peel of durian to ashes Add water a stay, only use water precipitation.

 

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