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10 pax   1 hour

Ingredients

500 g rice, rinse and drain
A:
20 g ginger, smashed
1 shallot, sliced
1 tablespoon corn oil
B:
1 tablespoon MAGGI® CukupRasa™
150 ml coconut milk (diluted in 50 ml water)
500 ml water
2 daun pandan leaves (tied into a knot)
Sambal Tumis
1/3 cup corn oil
A (blended):
50 g dried chilli, soaked
200 g red onion
20 g garlic
20 g ginger
1/3 cup water
B:
500 g prawn, peeled and deveined
80 g tamarind paste (diluted in 1 cup water)
1 tablespoon MAGGI® CukupRasa™
4 tablespoon sugar
Garnishing:
peanuts
anchovies
cucumber

Preparation

Rice

1. In a rice cooker, add rice, corn oil, ginger, shallot, MAGGI® CukupRasa™, coconut milk, water and daun pandan leaves. Stir well and let it cook.

Sambal Tumis

1. Heat pan, pour oil and add blended dried chillis, red onion, garlic and ginger. Add water and stir-fry the ingredients until the oil separates.

2. Add prawns, tamarind paste, MAGGI® CukupRasa™ and sugar and continue to stir-fry the sambal until it thickens.

3. On medium heat, stir-fry the sambal for at least 10 minutes. Set it aside when ready.

How to Assemble the Cake:

1. Crack 4 eggs. Heat a flat pan and fry the eggs in 3 seprate batches.

2. While pouring the egg, spread it evenly on the pan. Set it aside when ready.

3. Add 3 cups of rice in a 7-inch cake tin/tray and flatten the rice evenly.

4. Add 1 tablespoon of sambal on top of the rice and spread it evenly. Place a slice of egg and add on another batch of rice. Repeat the steps until the rice and eggs are finished.

5. When completed, spread more sambal on top of the rice.

6. Sprinkle some peanuts and fried ikan bilis over it.

7. Gently remove the cake tin/tray and assemble the cucumber around using a toothpick.

8. Keep the ingredients together by tying a butcher string or ribbon around it.

Good to Know: To remove the cake easily, use a cake tin/tray that has a clamp on the side.

Nutritional Info

Energy 426 Kcal

Protein 10g

Fat 18g

Carbs 56g

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