Kelantan Stuffed Squid with Glutinous Rice
Ingredients
- 1 kg squid
- 2 cups glutinous rice
- 2 pieces palm sugar or gula melaka
- 1 box coconut milk
- 3 pandan leaves
- A little salt
- Water
- Sugar if needed
Preparation
Clean the glutinous rice.
Soak it with a little coconut milk and salt, and let it expand.
Wash the squid thoroughly; optionally remove the skin.
Drain the squid.
Stuff the pre-soaked rice halfway into the squid, replace the head, and secure with a toothpick.
Add the coconut milk used for soaking, a little more coconut milk, palm sugar, salt, pandan leaves, and the stuffed squid, then cook until the squid is done.
Add the remaining coconut milk and wait until it boils, then turn off the heat.
Tips
Only fill the squid halfway with glutinous rice to prevent it from bursting.
Use palm sugar for a darker sauce color.
Add coconut milk gradually to avoid it splitting.
