Ingredients

300g of glutinous rice, 50g of shrimp, 120ml of thick coconut milk, a pinch of blue flower juice (or blue food coloring, you can leave it out, I didn't), 1/2 teaspoon of salt, 3 strips of vanilla leaves, 2 large sheets of banana leaves, 1 small piece of mala omelette (shrimp paste) (about 25g), 50g of shredded coconut), 3 strips of red chili peppers, 6 small green onions, 2 garlic braids, 1 tsp. of black pepper, 2 small pieces of lemongrass. 2 stone gourds (stone chestnuts, Buahkeras), 1 teaspoon black pepper, 2 small pieces of yellow ginger (or southern ginger), 2 stalks of lemongrass (only about 1/2 inch of the root, I used 1 teaspoon of minced lemongrass instead), 1 tablespoon of coriander kernels (coriander seeds), 40 grams of sweetened winter melon

How to do it

1. Wash the glutinous rice and soak it in water overnight

2. Boil a pot of water, and scald the banana leaves to soften (don't over-boil or else it will be too hot). Soften the banana leaves (don't overheat them or they will turn yellow)

3. Cut them into 10×13cm pieces

4. Spread a sheet of banana leaves in the steamer, put the soaked and drained glutinous rice on top, add the vanilla leaves (I cut them into pieces)

5. Steam the rice over high heat for about 15 minutes

6. Then pour in the thick coconut milk, blue flower juice and salt and steam the rice for another 15 minutes

7. p>7. Remove from the heat, take out the vanilla leaves and leave them to cool down

8. Stir fry the shredded coconut to a golden brown color and set aside

9. Pound the sweetened winter melon and the shrimp separately, and then pound all the other spices (except the shrimp paste) together

10. Then, heat up the oil, and stir fry all the spices, except the sweetened winter melon and the shredded coconut, and then add the shrimp paste to make all the spices fragrant

11. Add the appropriate amount of water and cook for 2 minutes

12. Add the sweetened winter melon and shredded coconut

13. Mix well, remove from the pan and set aside

14. Prepare 20 toothpicks, each split in half down the center

15. Spread 1 tablespoon of sticky rice on a banana leaf and flatten with a spoon

16. Add 2 teaspoons of shrimp mixture

17. Roll up

18. . wrap the ends tightly with a skewer

19. Secure with toothpicks (or staple if you don't like the hassle)

20. Preheat the oven at 200 degrees Celsius and bake for 15 minutes