Ingredients:100 gms prawns, shelled and chopped finely
100 gms dried prawns, soaked and chopped finely
150 gms coconut, toasted and ground finely
2 Tbp. dried winter melon, chopped finely
A few drops of blue coloring, or 2 tsp. dried bunga telaga ("Clitoria ternatea")
2-3 banana leaves (scald with hot water, wiped dry and cut into 5x6"pieces)
toothpicks or staples to secure ends
1 tablespoon oil
5 small shallots
3 gloves garlic
1 stalk lemon grass, sliced finely
½ tsp. Sar ginger powder
2 tsp. coriander powder
1 tsp chilli paste
salt, sugar, pepper to taste
300 gms glutinous rice, washed and pre-soaked overnight
2 cups thin coconut milk
1 tsp. salt
1 tsp. sugar
1. Heat oil in a pan and fry blended ingredients until fragrant. Mix in the dried prawns and fry till well mixed and fragrant. Add in the prawns and stir fry till cooked. Mix in roasted coconut, winter melon and seasoning. Continue to stir until ingredients become dry and golden brown. Set this aside.
3. Remove and leave to cool. Divide rice mixture into 2 portions, coloring one with blue. If using the dried bunga telaga, steep it with a few drops of hot water and squeezed out most of the color. Note: use a few drops of blue food coloring if this is not available.
4. Assemble rolls: To prevent rice from sticking, rub your hands with some cooking oil. Take a tablespoon of the white rice mixture and spread it thinly in the center of the banana leaf. Add 1 tablespoon of filling over and top with another tablespoon of the blue rice mixture. Gently roll up neatly, tug ends neatly and secure with toothpicks or staples.
5.Brush rolls with some cooking oil and grill for about 15 minutes turning occasionally.