Malaysian Pressure Cooker Rice Cake with Sambal
Ingredients
- Rice (not basmati), 1 part
- Water, 3 parts
Sambal nyior
- 1 coconut
- Fish (grilled and flaked, use plenty for better taste)
- 10 small shallots
- 3 lemongrass stalks
- Salt to taste
- Palm sugar to taste
- White sugar to taste
Preparation
Wash the rice thoroughly and add water in a 1:3 ratio
Place the mixture in a pressure cooker and select the congee or soup setting
Cook until done, then allow the steam to release naturally without manual intervention
Open the pressure cooker, compact the rice using a wooden spoon to make it firm and neat
Let the rice cool completely in the cooker without transferring it to another container
Once fully cooled, unmold and cut into pieces
For sambal nyior, roast the coconut without oil until browned but not burnt
Grill the fish plainly and remove only the flesh
Slice the shallots and lemongrass
Combine all sambal ingredients and pound or blend them together dry
Tips
Use a non-stick pot insert in the pressure cooker to prevent sticking and ensure easy unmolding
For safety, never manually release the steam; let it vent naturally
Add more fish to the sambal for enhanced flavor
