Melt the butter on pan, stir-fry garlic, ginger, cinnamon, star anise and cardamom pods until fragrant.

Add in soaked rice with pandan leaves. Mix well and transfer to rice cooker.

Pour in water and TUMIX® Chicken Stock and mix well. Turn on the rice cooker.

Serve with sliced ‘Ayam Percik’ and condiments.

Mix the grinded ingredients (A) together with coriander powder, cumin powder and concentrated coconut milk.

Season with TUMIX® Chicken Stock and sugar.

Then add in chicken, marinate for 30 minutes or overnight in the refrigerator.

Put it in heated pan and cook until the chicken is half cooked. Turn off the heat.

Arrange the chicken on a baking tray and drizzle a little bit of cooking oil.

Bake in the oven at 180℃ for 20-25 minutes or bake on the grill until fully cooked.

Tips: Marinate overnight so that the marinade absorbs better into the chicken meat.