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Turmeric Glutinous Rice

  • Glutinous Rice, soaked for 4 hours 100.0 g
  • Yellow Ginger Powder 30.0 g
  • Filtered Water 200.0 g
  • Coconut Milk 250.0 g
  • Knorr Chicken Stock 500g 20.0 g

Minced Beef Rendang

  • Minced Beef 100.0 g
  • Onion, chopped 10.0 g
  • Shallot, chopped 10.0 g
  • Garlic, chopped 10.0 g
  • Galangal, chopped 10.0 g
  • Turmeric Leaves 10.0 g
  • Fresh Yellow Ginger, grated 10.0 g
  • Grated Coconut (Kerisik) 50.0 g
  • Fine Salt 5.0 g
  • Knorr Chicken Stock 500g 15.0 g

Peanut Glaze


  • Red Chilli, chiffonade 5.0 g
  • Spring Onion, chiffonade 5.0 g

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



  1. 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.
  2. 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.
  3. Peanut Glaze

    • In a bowl, combine all ingredients together and set in chiller. Use when required.
  4. 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.