Wrapped rice filled with potatoes, tempeh and ebi (can be filled with meat)

Redefining Recipes for the Digital Age

Ingredients

Cook coconut milk and water (600 ml of water) until it starts to boil, then add rice (rice that I have previously soaked for 1 hour), salt, bay leaves, lemongrass. Continue stirring until all the water is absorbed, set aside.
Prepare a steaming pan, add water, wait until it boils, then add the rice and cover, steam for 20-30 minutes until cooked and soft.
Peel the potatoes, wash them, cut them into small cubes, drain them.
Tempeh that has been cut into small squares.
I soaked the dried shrimp for ±20 minutes, then cut them into small squares.
Fry the potatoes until golden brown, then remove and set aside.
Fry the tempeh until golden brown, then remove and set aside.
Chopped garlic and shallots
Saute shallots, garlic until fragrant, add potatoes, tempeh and dried shrimp, stir well, add 50 ml of water. Add salt, sugar, pepper powder and oyster sauce. Cook until cooked and the water is gone, remove and set aside
Packaging;
Take a piece of banana leaf, put 2-3 tablespoons of rice, flatten it. Add 1-2 teaspoons of filling in the middle, roll it up and press it down.
Secure the ends with toothpicks, do this until finished.
Steam the rice filled with potatoes and tempeh (arem-arem) for 30 minutes to make it denser and more compact, then cover.
Rice wrap (arem -arem) filled with potatoes, tempeh is cooked