Name: Beef Rendang Roulade
Yield: 10
Ingredients: 100.0g Glutinous Rice, soaked for 4 hours; 30.0g Yellow Ginger Powder; 200.0g Filtered Water; 250.0g Coconut Milk; 20.0g Knorr Chicken Stock 500g; 100.0g Minced Beef; 10.0g Onion, chopped; 10.0g Shallot, chopped; 10.0g Garlic, chopped; 10.0g Galangal, chopped; 10.0g Turmeric Leaves; 10.0g Fresh Yellow Ginger, grated; 50.0g Grated Coconut (Kerisik); 5.0g Fine Salt; 15.0g Knorr Chicken Stock 500g; 40.0g Lady's Choice Peanut Butter 3kg; 60.0g Lady's Choice Real Mayonnaise 3L; 5.0g Red Chilli, chiffonade; 5.0g Spring Onion, chiffonade

Glutinous rice balls are filled with pulled beef rendang-style, and covered with a sweet-savoury peanut glaze.

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Preparation

Turmeric Glutinous Rice
- Combine turmeric and filtered water, soak glutinous rice for 4 hours. Drain and set aside.
- Combine coconut milk, Knorr Chicken Stock in a tray along with soaked glutinous rice. And steam for 45 minutes or until cooked.
- Once cooked, remove and let it cool to room temperature.
Minced Beef Rendang
- Saute shallots, onion, garlic and galangal and fresh turmeric till fragrant and oil has separated.
- Add in minced beef and grated coconut. Season with Knorr Chicken Stock and salt.
- Set aside, keep warm.
Peanut Glaze
- In a bowl, combine all ingredients together and set in chiller. Use when required.
Garnish
- Place a cling film on the mat and cover two thirds of one side of the wrap with turmeric glutinous rice approximately 1cm high.
- Add the beef rendang in a line on top of the rice.
- Using a wooden rolling mat, start rolling up the ingredients, roll it away from you, while keeping the roll tight.
- Unfold the mat and cut the rice roll accordingly.
- Serve on a platter drizzled with the peanut glaze and garnish with chilli and spring onion chiffonade.

Beef Rendang Roulade

Ingredients

Turmeric Glutinous Rice

Minced Beef Rendang

Peanut Glaze

Garnish