
Retail
Pandan Rice Otah Cuttlefish Ball
Ingredients:
- 12 Seawaves Otah Cuttlefish balls (defrosted)
- 2 cups glutinous rice, soaked 30 mins
- 5 shallots, peeled and sliced
- 4 tbsp cooking oil
- 4 Pandan leafs, rinsed clean
- Some salt to taste
Directions:
- 1 Cut the Pandan leafs small and blend with 100ml water. Set aside for use later.
- 2 Drain away soaking liquid for the rice. Sieve Pandan water into glutinous rice and add enough water to make it 3 cup seat up the pan over medium heat.
- 3 Steam cook the rice till cooked. If over stove, cover to cook for 15 mins at Low heat. Leave it covered for 15 mins off heat there after.
- 4 Fry shallot in oil till golden brown. Reserve both.
- 5 When rice is cooked and slightly cooled, add in shallots and 2-3 tbsp shallot oil. Toss well.
- 6 Take a portion of the Pandan glutinous rice, about 1.5 tbsp, wrap it around one Seawaves Otah Cuttlefish ball. Pack and squeeze it tight, make sure it’s sealed neatly.
- 7 Repeat till all are wrapped. Air fry these rice balls at 180°C for 10 mins till slightly golden and crunch outside but chewy inside. Or you can pan fry them if no air fryer available.
- 8 Serve immediately and enjoy the chewy Glutinous rice ball with Otah Cuttlefish balls. Enjoy!