Cook time: Approx. 3hrs

Ingredients:
- 500g of Tamarind Pulp
- 2.5 Litres of warm water
- 1 Large Onion
- 2 Whole bulbs of Garlic
- 3 tbs Salt
- 1 Cup of Light Soy Sauce
- 1/3 Cup of Dark Soy Sauce
- 1kg Sugar
- Pepper
- Oil
- Cornstarch*

Method:
- Seperate Tamarind Pulp
- Soak Tamarind Pulp in 1 Litre of warm water
- Blend 1 large onion & 2 whole bulbs of garlic cloves
- Sift tamarind/water mixture
- Add 1-1 1/2L of water to the leftover pulp
- Fry onion/garlic mixture with oil on medium high heat
- Add 1 cup of light soy sauce when onion/garlic is aromatic
- Add 1/3 cup of dark soy sauce
- Add tamarind mixture
- Add 3 tbs of salt
- Add 1kg of sugar
- Stir till thicken
- Let it boil, then simmer to reduce sauce until thickened
- If you want it to be thickened faster add cornstarch*

Method for Chicken:
- Poach chicken until cooked
- Finely shred chicken
- Add in all the dry seasonings & sauces to chicken & mix
- Fry onion till lightly brown
- Add chicken mixture to the onion
- Fry till fragrant (approx. 1hr)

Steamer Preparation:
- Lay a steam cloth in the steamer with a layer of baking paper on top
(this prevents rice from sticking to the steamer cloth)

Method for Glutinous Rice:
- Wash glutinous rice, then dry
- Cook glutinous rice with the top cream of the coconut milk & salt
- Steam rice for 20mins then add the rest of the coconut milk
- Steam for another 30mins
- Wrap the glutinous rice roll while still hot