Material :
100 grams of glutinous rice
250 ml of water
100 grams of grated coconut, roasted for sower
15 grams ebi shrimp, brewed, roasted, and puree
5 duck eggs
30 grams of red onion, dry fry
1 tablespoon of cooking oil to stir frying spices
Fried onion special for sprinkling
Softened seasoning :
4 pieces of curly red pepper
1/2 teaspoon pepper grains
3 cm kencur
1 cm ginger
How to make Betawi egg crust:
Soak white sticky rice in water for one night, drain.
Heat oil, saute the finely ground spices until fragrant.
Dab 1 1/2 tablespoons of sticky white rice on a hot sunken skillet. Flush with 3 tablespoons of rice damping water, leave to slightly dry.
In one place, beat 1 duck egg, 1/2 teaspoon finely sauteed spice, 1/2 teaspoon of ebi, 1/2 tablespoon fried onion, 1/8 teaspoon sugar, and 1/8 spoon tea salt powder.
Flush the mixture over the sticky rice on the pan, stir while flattening and adjust the thickness by guessing. Cover the pan until cooked. Turn the skillet over the coals, allowing it to ripen completely.
Finally, sprinkle the roasted coconut and fried onions before serving.