Ingredients:
1¼ cups glutinous rice, washed and soaked overnight
2 tsp. turmeric powder
1 cup coconut milk
1 piece dried tamarind
1 cup water
1 pandan (screwpine) leaves
3 cloves
1 cinnamon stick
½ tsp. salt
Method:
1. Rinse and drain rice into a bowl, and set aside. In a frying pan over medium heat, pan fry cloves, cinnamon stick for about 5 minutes until fragrant. Remove and set aside.
2. Add the pan-roasted spices to the rice, along with turmeric powder and tamarind to a bowl. Mix well to mix and let sit for overnight or at least half a day.
3. Set a steamer with water to boil. Remove and drain only the rice to a deep pan. Add the coconut milk, water and screwpine leaf to it and steam for 1-2 hours or until rice is cooked and fluffy. Serve warm with your favorite curries.
