This dish is wrapped in banana leaves with tum technique. Tum is an Indonesian technique term for wrapping banana leaves. Fold each of the open ends into the middle and pin into a parcel with a sliver of bamboo or cocktail sticks. It will be easier to explain with pictures. If you have a cookbook of The Best of Indonesian Desserts, just open up page 29 to see the pictures.
250 g whole sweet corn kernels (about 3 sweet corns)
175 g peeled shrimp, chopped
2 shallots, finely sliced
3 cloves garlic, finely sliced
1 green onion, finely sliced
2 long red chillies, cut in half lengthwise, discard the seeds and angle cut
1 long green chillies, cut in half lengthwise, discard the seeds and angle cut
5 tbsp thick coconut milk
Indonesian bay (salam) leaves
banana leaves for wrapping
Grind into a paste
3 cloves garlic
1 cm fresh kencur (optional)
1/2 tsp ground white pepper
sugar as desired to season (don’t add too much because the corn is already sweet)
1 1/2tsp sea salt
1. Roughly grind the whole corn kernels, set aside.
2. Combine corn, shrimp, a spiced paste, slices of shallots, garlic and green onion, egg and coconut milk; stir evenlya.
3. Take a banana leaf, place 1-2 tbsp mixture on the leaf and wrap by tum* technique.
4. Steam for 15-20 minutes or until done. serve warm.