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Jackfruit Rendang Kueh Salat (Contributed by Lee Yee Lin and Nicole Tang)

INGREDIENTS (Serves 4-6 Pax)

Rendang Mixture:
1 packet of 2MAAW 220g Rendang Rempah
8 pc jackfruit (sliced)
120g freshly grated coconut
1 cup coconut milk
2 stalk lemon grass (Smashed)
3 clove garlic (chopped)
3 clove shallots (chopped)
1 cup vegetable stock
1 bay leaf
1 tsp minced ginger
2 tbsp rice flour

1 tsp cumin powder
½ tsp fresh ground white pepper
1 tsp soy sauce and
1 tsp fish sauce
Salt to taste
5 Kaffir lime leaves (shredded)

2 cup Glutinous Rice
120ml Coconut milk
1 tsp salt
2 tbsp sugar

INSTRUCTIONS (Part 1: For Rice)

  1. Pour boiling water into glutinous rice, stir well and let it soak for 1 hr or until the rice becomes translucent
  2. Wash away excess starch and place rice in a baking tin with pandan leaf
  3. Steam for 10mins
  4. Add coconut milk, sugar and salt to rice and mix evenly.
  5. Place rice in 2 bread loaf tin. Steam 10mins.
  6. Press firmly to expel any gas trapped in the rice before adding rendang.


  1. Toast freshly grated coconut till dark brown but not burnt. Remove from heat, reserve 1 tbsp separately.
  2. Sauté lemongrass, garlic, ginger and shallot in 2 tbsp oil till fragrant.
  3. Add bay leaf and rendang paste and sauté for another 5mins or till fragrant.
  4. Add sliced jackfruit, toasted coconut and vegetable stock. Mix well and simmer for 10mins.
  5. Stir in coconut milk. Simmer for another 5mins.
  6. Add seasoning. Adjust and add more if necessary.
  7. Remove lemongrass. Stir in rice flour.
  8. Layer rendang on top of rice layer. Steam for 10mins.
  9. Remove and leave to cool.
  10. Allow to come to room temperature before cutting and serving.
  11. Sprinkle kaffir lime leaves and toasted coconut on top.