Name: Maranggi Grilled Sticky Rice
Yield: 6
Ingredients: 250.0g Sticky rice; 100.0g Coconut Milk; 2.0g Bay Leaves; 10.0g Royco Bumbu Pelezat Rasa Ayam 460g; 500.0g Water; 30.0g Oil; 20.0kg Shallots; 20.0g Galangal; 2.0g Bay Leaves; 200.0g Ground beef; 5.0g Red bird’s eye chilies; 3.0g Coriander Powder; 50.0g Tamarind Water; 5.0g Royco Bumbu Pelezat Rasa Ayam 460g; 5.0g Royco Bumbu Kuning Serbaguna 600g; 100.0g Water; 5.0g Red bird’s eye chiliesSliced; 20.0g Shallots, sliced; 2.0g Lime Juice; 70.0g TomatoesDiced; 50.0g Bango Kecap Manis 1.52kg

Sticky rice as a complex carbohydrate, served with savory maranggi stir-fried meat, enhancing the appetite with added smoky aroma.

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Preparation

Sticky Rice
- Mix all the glutinous rice ingredients in a container, then steam for 30-40 minutes.
- Once cooked, set aside.
- Shape the cooked glutinous rice, then grill until fragrant.
- Once browned on both sides, split the glutinous rice and fill with the maranggi mixture.
Maranggi Filling
- Cook shallots, galangal, and bay leaves until fragrant.
- Add ground beef, red bird’s eye chilies, coriander powder, tamarind water, Royco Chicken Seasoning, Royco Yellow Seasoning, and water. Cook until thickened.
Sambal
- Mix all sambal ingredients, set aside.

Maranggi Grilled Sticky Rice

Ingredients

Maranggi Grilled Sticky Rice

Sticky Rice

Maranggi Filling

Sambal

Sticky Rice

Maranggi Filling

Sambal

Preparation

Sticky Rice

Maranggi Filling

Sambal

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