Nasi Lemak Cake

Ingredients

• 2 cups basmati rice
• 165ml TCC Premium Coconut Milk
• 4 stalks lemongrass (white part only), sliced
• 2 pandan leaves, knotted
• 20g ginger, sliced
• 4 cups filtered water to cook rice
• 1 tsp salt (for coconut milk rice)
• 4 eggs
• 50-80g or sufficient cooking oil to fry the peanut & anchovies
• 150g raw peanut with skin
• 150g anchovies
• 150g fresh red chilies, seed removed
• 50g dried chilies, seed removed
• 2 large red onions, quartered
• 10 gloves garlic, peeled
• 200g cooking oil (for cooking the sambal)
• 30g Lee Kum Kee Fine Shrimp Sauce
• 2 tsp tamarind paste
• 150g coconut sugar or brown sugar
• 1 tsp salt (for sambal)
• 1 cucumber, sliced

Method

1. Coconut Milk Rice: Wash, rinse and drain basmati rice. Add basmati rice, TCC premium coconut milk, half of the sliced lemongrass, pandan leaves, salt, ginger, water into a rice cooker. Add 4 eggs into the pot. Start rice cooker and cook rice according to the rice cooker instructions.
2. Toasted Peanuts: While the rice is cooking, toast the peanuts in a pan with cooking oil using medium heat until golden brown. Remove peanut and set peanuts aside.
3. Crispy Anchovies: Add anchovies to the pan and fry till golden brown and crispy. Remove anchovies and set aside.
4. Sambal Belacan: Place fresh chilies, dried chilies, onion, garlic, the remaining lemongrass and oil in a food processor and process into a fine paste. Pour mixture into a pan and stir fry for 5-10 minutes. Add Lee Kum Kee Fine Shrimp Sauce, tamarind paste, salt and coconut/brown sugar. Continue to cook the mixture for another 20-30 minutes until the oil start to separate. Once ready, set sambal aside to cools down.
5. To assemble the Nasi Lemak Cake: Discard lemongrass, ginger and pandan leaves from cooked rice. Remove the eggs from rice cooker, deshelled and quartered.
6. Add half of the warm cooked rice into a 6 inch removable base cake pan and compress the rice with the back of a spoon. Spread a thin layer of sambal onto the compressed rice. Continue to add the remaining cooked rice in the cake pan and continue to compress the rice.
7. Once the rice is fully compressed, tilt the cake pan onto a cake board and gently remove the cake pan & base. Spread another layer of sambal on top of the rice. Decorate the rice "cake" with sliced cucumbers around it. You may secure the sliced cucumbers with a twine tied around the "cake". Decorate the top of the "cake" with toasted peanuts, crispy anchovies and half boiled eggs.

Product used in recipe

• TCC - Premium Coconut Milk
• Lee Kum Kee - Fine Shrimp Sauce