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– Choose fresh ginger roots, wash, peel, and finely grate them
– Put the glutinous rice flour into a pan and roast until cooked
– Select large, plump shelled peanuts and roast them until cooked. Pour into a basket or strainer and rub gently by hand to remove the outer papery skin.
– Use a clean pot, then add the molasses + yellow sugar – malt and turn on the stove to cook over medium-low heat. Next, stir gently with chopsticks so the sugar and ingredients dissolve completely and mix together. Note when cooking sugar to pay attention to the time, because sugar is an ingredient that burns and scorches easily. If cooked for too long, the sugar will turn black and ruin the dish.
– Next, add a pinch of salt + the freshly grated ginger and stir well with the pot of sugar you just cooked.
– Slowly add the roasted glutinous rice flour into the pot, then stir well with chopsticks. Add while stirring to avoid pouring it all in at once, which will cause it to clump and not cook properly. Pour in the ingredients and stir until the mixture begins to become thick and chewy, then stop. You may not need to add all 200g of glutinous rice flour, just add enough until you feel it is chewy and consistent enough to eat.
– Pour the remaining flour onto the table and add the warm cooked dough to use as a dusting. Then add the roasted peanuts and quickly knead the dough evenly. Note that you must knead very quickly because if you let it cool che-lam it will harden and make it difficult for you to roll out. After kneading evenly, put them into a mold, wait for them to cool, and then use a knife to cut them into small, bite-sized pieces.
– After that, you can sprinkle more roasted glutinous rice flour over the surface of the Che Lam to make the dish even more delicious.
Above is the guide on how to make simple Che Lam at home so that you can prepare it yourself at home for the whole family to enjoy. Good luck!
Source: Compiled
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