yield: 16 – 18 rolls
500 grams (1.1 lbs) sticky (glutinous) rice
1 pandan leaf
175 milliliter (5.9 fl. oz.) medium coconut milk
1/2 teaspoon salt
250 grams (8.8 oz) peeled shrimps (I used pink shrimps), chopped
100 grams (3.5 oz) fresh or frozen grated coconut
100 milliliter (3.4 fl oz) water
4 kaffir lime leaves, discard the midrib and chop
1 turmeric leaf, discard the midrib and chop
Spices to be pounded or ground:
2 cloves garlic
5 long red cayenne pepper
2-centimeter (0.8-inch) long turmeric, peeled (or 3/4 teaspoon turmeric powder)
3-centimeter (1.2-inches) long ginger, peeled (or 1 teaspoon ginger powder)
5-centimeter (2 inches) long galangal, peeled (or 2 teaspoons galangal powder)
1 tablespoon ground lemongrass
Toast grated coconut until dry and pound until smooth. Grind or pound all spices for fillings. In a pan, combine ground spices, pounded toasted coconut and water. Bring to a boil and stir constantly until the water absorbs. Add chopped kaffir lime leaves and turmeric leaf. Season with salt. Stir well and remove from the heat. Let it cool down.
1. Steam sticky rice for about 15 minutes. Meanwhile, bring coconut milk, salt, pandan leaf and lemongrass to a boil. Let the mixture reduce to 125 milliliter. Then, combine a steamed sticky rice. Cook at a low heat and keep string until the coconut milk mixture is absorbed. Re-steam the coconut sticky rice mixture for another 15 minutes.
2. Level about 3-5 tablespoons steamed coconut sticky rice on a 15-centimeter sheet of banana leaf. Place on 1 tablespoon filling on the center. Roll it up tightly with a diameter of 2-centimeter. Wrap and fasten both ends of banana leaf with a wooden toothpick. Repeat this step until all ingredients are used up.
3. Barbeque or roast the rolls on a charcoal grill until the leaves turn darker on some places. In this case, I used a broil method in the oven.