Saturday, 7 September 2019

Sambal Palm Sugar Grated Coconut

I find the usual sambal chilli prawn filling or Hae Bee Hiam in dialect, in bread filling was too salty and dry. Therefore, I tried adding the sambal chilli prawn flavour to palm sugar coated grated coconut, to give the bread filling a moist, crunchy, flavourful, and sweet taste. Trust me, this is more interesting than plain sambal chilli prawn, or palm sugar coconut filling for bread 😜

The sambal palm sugar grated coconut not only can be used as bread filling, it can be added to bread toast, or serve with coconut rice or nasi lemak. Very very yummy 😋

Sambal palm sugar coconut bun recipe

Yield: 390g sambal palm sugar grated coconut


20g dried prawns

10g olive oil
10g chopped garlic
5g fried small red onion crisps
65g palm sugar granules
30g nasi lemak sambal chilli paste
2g low-sodium salt
250g fresh grated coconut

2g glutinous rice flour
30g soaked prawn water
6g fresh coriander leaves, chopped

Raw ingredients

Processed ingredients


1. Rinse and soak dried prawns for about 30 minutes.

Drain and keep the soaked prawn water for mixing with glutinous rice flour later. Chop the reconstituted prawns into fine bits. Set aside.

2. Heat up about 10g of olive oil and 10g of chopped garlic in the pot at medium low heat till golden. Stir in the fried red onion crisps.

3. When the fried small red onion crisps become fragrant, stir in the chopped reconstituted prawns. Stir-fry till the reconstituted prawns becomes golden and fragrant.

4. Stir in the palm sugar granules and nasi lemak sambal chilli paste.

Wait for the mixture to bubble,

before adding in the low-sodium salt,

and grated coconut. Stir to mix well.

5. Add about 30g of soaked prawn water from Step 1 to mix with the glutinous rice flour.

Dig a well in the center of the ingredients in the pot, and pour the glutinous rice water into it.

Wait for the glutinous rice water to thicken before mixing with the rest of the ingredients.

Stir to mix well.

6. Finally, mix in the chopped coriander leaves.

7. Transfer the sambal palm sugar coconut to a dry and sterilized glass container.

Wait for the content to cool down to room temperature before sealing it with cling wrap and lids. Keep the content in the fridge and it can last for about 1 week.

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