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

Ingredients
Beef Rendang Roulade
Calculate Dish Cost
Turmeric Glutinous Rice
Minced Beef Rendang
Peanut Glaze


Garnish
Turmeric Glutinous Rice
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Glutinous Rice, soaked for 4 hours 100.0 g
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Yellow Ginger Powder 30.0 g
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Filtered Water 200.0 g
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Coconut Milk 250.0 g
Minced Beef Rendang
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Minced Beef 100.0 g
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Onion, chopped 10.0 g
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Shallot, chopped 10.0 g
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Garlic, chopped 10.0 g
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Galangal, chopped 10.0 g
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Turmeric Leaves 10.0 g
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Fresh Yellow Ginger, grated 10.0 g
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Grated Coconut (Kerisik) 50.0 g
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Fine Salt 5.0 g
Peanut Glaze
Garnish
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Red Chilli, chiffonade 5.0 g
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Spring Onion, chiffonade 5.0 g
Preparation
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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.
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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.
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Peanut Glaze
- In a bowl, combine all ingredients together and set in chiller. Use when required.
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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.