Ingredients

The following ingredients have 9 Servings
  • 500 g glutinous rice, soaked for 3 hours
  • 250 ml coconut milk
  • 250 ml water
  • 1 Tbsp salt
  • 1 tsp sugar
  • 2 pandan leaves
  • a few sheets of banana leaves
  • a drop of flavourless oil for greasing (like vegetable oil)

Instruction

  • Soak the rice for a minimum 3 hours, or overnight, if you have the time.
  • Drain, rinse and drain again. Set aside.
  • Cut the banana leaves to manageable sizes and soften them as in the video and instructions above.
  • Lightly grease your chosen pan or rice cooker, then line with 1 or 2 banana leaves, depending on their size.
  • Tip the rice in, followed by the salt and sugar.
  • Add the coconut milk and water, followed by the pandan leaves. Tie the pandan into a knot (see video at 1:45) and push down into the rice slightly.
  • Top with banana leaf, cover and bring to a boil on high heat. Then lower the heat right down and simmer for 30 minutes until the liquid's all gone and the rice is beautifully soft.
  • When cooked, discard the leaves. Let the rice cool down slightly, so you don't burn yourself. You could tip the rice out onto a large plate or platter, spread it out to let it cool faster.
  • When ready, form the rice into thick sausages and place on a banana leaf at the end without the thick vein. Roll up carefully, being careful not to rip the leaf too much. This is especially important with frozen leaves, as they tend to be fragile.
  • Secure the ends and the middle with cocktail sticks, tightening the leaf, as necessary. Please see the video for this.