Rempah udang is a traditional

Peranakan The Peranakan Chinese () are an ethnic group defined by their genealogical descent from the first waves of Southern Chinese settlers to maritime Southeast Asia, known as Nanyang (region), Nanyang (), namely the British Empire, British, Portugu ...

dumpling Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled wi ...

dessert snack (kueh or kuih). It is usually made from

glutinous rice Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also hav ...

and hae bee hiam, a dry spiced

sambal Sambal is an Indonesian chili sauce or paste, typically made from a mixture of chillis with secondary ingredients such as shrimp paste (terasi), garlic, ginger, shallot, scallion, palm sugar, and lime juice. ''Sambal'' is an Indonesia ...

composed primarily of

shrimp paste Shrimp paste or prawn sauce is a Fermentation, fermented condiment commonly used in Southeast Asian cuisine, Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed Shrimp and prawn as food, shrimp or krill mixed ...

, desiccated coconut shavings, chilli,

lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, oily heads, Cochin grass, Malabar grass, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...

, and other spices, all wrapped in a pandan or

banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large treelike herbaceous flowering plants in the genus '' Musa''. In some countries, cooking bananas are called plantains, distinguishing the ...

leaf.

Description

Rempah udang typically comes as an oblong-shaped glutinous rice roll, filled in the middle with hae bee hiam. The rice used is mixed with

coconut milk Coconut milk is a plant milk extracted from the grated pulp of mature coconuts. The opacity and rich taste of the milky-white liquid are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingred ...

and is sometimes coloured with the blue pea flower. It is similar to the Indonesian

lemper ''Lemper'' is an Cuisine of Indonesia, Indonesian savoury snack made of glutinous rice filled with seasoned shredded Chicken (food), chicken, fish ''abon'' (meat floss) or serundeng. The specific ''lemper'' filled with seasoned shredded chicken ...

References

{{reflist, refs= {{cite book , last=Duruz , first=J. , last2=Khoo , first2=G.C. , title=Eating Together: Food, Space, and Identity in Malaysia and Singapore , publisher=Rowman & Littlefield Publishers , series=Rowman & Littlefield Studies in Food and Gastronomy , year=2014 , isbn=978-1-4422-2741-5 , url=https://books.google.com/books?id=JojpBQAAQBAJ&pg=PA152 , page=152 Malaysian desserts Glutinous rice desserts Coconut desserts