Glutinous rice ball with gula melaka (palm sugar)

I was browsing my friend's blog http://crystalbyblog.blogspot.com/2007/04/coconut-glutinous-rice-ball-with-palm.html and came into this recette...the very moment it reminded me of the malay kueh - 'lo pey' - triangular shape pressed rice with grated coconut drizzle with gula melaka, it was like yum yum....and the recipe really very simple, so i gave it a try..i omitted the grated coconut because i had only 1 packet and i decided to reserve for the next recipe...

Ingredients
(8-10 balls depending on sizes)

200 g glutinous rice
200 ml water
2 pinches of salt
2 pandan leaves, knotted (optional, i did not put since i don't have)

Sauce

100 g gula melaka (chopped into pieces)
50 ml water

Method

1. Rinse glutinous rice and soaked for 4 hours. Drain thoroughly.

2. Place the glutinous rice, salt and water in an electric rice cooker.

3. When done, use your hand and shape the rice into balls (you can coat with grated coconut) and set aside.

4. Combine chopped gula melaka and water in a small pot over low heat until the sugar dissolves.

5. Serve the glutinous rice balls with the sugar syrup.

Modified Kimchi

2nd time i attempted this recipe..first was too spicy ended up i finished up myself, so i thot this try i make it less spicy...the colour may not look attractive, first of all i don't have that required amount of chilli powder as recommended..i used piment de cayenne (available in supermart) extra forte powder..is really very spicy!

I juz left with half (balance) of the chinese cabbage in my frigo..cut it into 4 parts and slice it coarsely..next i added a moderate amount of salt into a bowl of warm water, give a quick stir and pour over the cabbage. Leave it aside to sweat.

A few hours later, you can see the sweat cabbage size decrease. Rinse with water and drain. Transfer to a mixing bowl, added 2 tsp of sugar (the actual kimchi recipe i saw they have apple and pear blended into juice, and pour over the cabbage), a few dash of sesame oil and lastly shake enough of piment (avoid to spicy) and mix well..taste every now and then to check the level of spicy..et voila my own version of home-made kimchi..cheers :)