INANG - INANG PULUT

 The top picture is the dry and uncooked one. The bottom picture is already fry.
 It is easy to make.


INANG INANG PULUT

Ingredients:
1 kg glutinous rice
1/2 tbsp salt
A drop of green,red,orange colouring.

METHOD:
1. Wash the glutinous rice a few time.Soak in water overnite.

2.Wash and drain the rice.Sprinkle salt and mix well,

3.Put a tray lined with a muslin cloth,put the rice on tray,spread evenly.Steam for half an hour . After steaming for a few min,open the lid sprinkle some water,cover and cook till the rice cooked,not too soft

4. Once it cooked,divide the rice to four portion,add adrop of any colouring you like,mix it uneven,so you get some lighter colour, darker colour and some white.

5.Put back to steam for 10 min.

6.when cool ,get any  jar plastic round cap,wash wipe and dry.Grease with a drop of oil.Put a tbsp  of
cooked rice on to the cap .Press lightly  and tap out  onto a big plate and put out to dry in the hot sun for
2or 3day

7. Put in a wok of hot oil, deep fry till it expand and cook throughly. Take out and when cool ,put in an airtight container.Crispy and slight saltiness as snack.