Arem-arem (stuffed rice cake) is dense in high nutrition. the combination of chicken and salted egg makes this dish taste uniquely savory and delicious. banana leaf wrapper infuses pleasant aroma and subtle green color to it. this chicken and salted egg rice cake will be a nice breakfast for your family. your family will be happy as well if you pack two or three pieces of them for their lunch at school or work.
rice cake ingredients:
500
1,700 ml coconut milk from ½ coconut
4 salam (indonesian bay) leaves
2 teaspoons salt
2 hard-boiled salted eggs, divided into 8 parts each
banana leaves for wrapping
filling ingredients:
4 chicken thigh, coarsely chopped
100 grams canned mushroom, sliced
½ onion, coarsely chopped
4 cloves garlic, finely chopped
4 teaspoons oyster sauce
4 teaspoons sweet soy sauce
1 teaspoon light soy sauce
½ teaspoon sugar
½ teaspoon white pepper powder
2 tablespoons all-purpose flour
200 ml water
2 tablespoons cooking oil for sautéing
1. Filling: heat cooking oil. Sauté onion and garlic until fragrant. Add chicken and mushroom. Stir it until it changes color. Splash with oyster sauce, sweet soy sauce, light soy sauce, sugar, and pepper. Stir well. Add all-purpose flour and mix it evenly with the ingredients. Pour in water. Cook and stir it until the liquid is reduced while the mixture is blended well and cooked evenly. Remove it from heat and set aside.
2. Rice cakes: Heat coconut milk, salam leaves, and salt. Stir it continuously until boiling. Add rice. Cook and keep stirring it until the liquid is fully absorbed into the rice while the mixture becomes thick and cooked.
3. Take 2 banana leaves. Put a little bit cooked rice on top of it. Flatten the mixture. Spoon the filling on the center of it a put salted egg on top of it. Cover the filling with the rice. Fold the banana leaves into box and roll the ends until it forms a thick cylinder. Tie it with string.
4. Steam it over medium heat for 90 minutes until well-cooked. Remove from heat.
5. Chicken and Salted Egg Rice Cake is ready to serve.
