Ingredients:
  • 480 ml (2 cups) sweet (glutinous) rice
  • 480 ml (2 cups) coconut milk
  • 1 Indonesian Bayleaf (salam leaf)
  • ½ tsp. salt
Method:
  1. Wash the rice in cold water several times, and drain.
  2. Bring the coconut milk, rice, bayleaf and salt to a boil, and remove the saucepan from the heat. Let it stand, covered, for thirty minutes.
  3. Remove the rice, place it on a piece banana leaf and steam in a steamer over hot water for thirty minutes.
  4. Allow the rice to cool.

Chicken Filling
Ingredients:
  • ¾ cup boneless raw chicken, cut into small pieces
  • 60 ml (¼ cup) coconut milk
  • 1 tsp. coriander
  • 2 cloves garlic, sliced
  • 1 tsp. sugar
  • 2 tsp. peanut or corn oil
  • 1 tsp. salt
  • 1 piece of kaffir lime peel (jeruk purut) or 1 square of lemon peel
  • 1 Indonesian bay leaf (salam leaf)
Method:
  1. Combine the chicken and coconut milk, and blend into a coarse, grainy mixture. Grind together the coriander, garlic and sugar, and fry in the oil for one minute.
  2. Add the chicken, salt, jeruk purut and salam. Fry for about five minutes or until the chicken is light brown and dry.
  3. Discard the lime peel  and bay leaf.

Beef Filling
Ingredients:
  • 1 tsp. coriander
  • 2 cloves garlic, sliced
  • 1 tsp. sugar
  • 2 tsp peanut or corn oil
  • 180 ml (¾ cup) ground beef
  • 1 piece of Kaffir lime (jeruk purut), or 1 square of lemon peel
  • 1 Indonesian bay leaf (salam leaf)
  • 1 tsp. salt
  • 60 ml (¼ cup) coconut milk
Method:
  1. in a mortar or spice grinder, grind together the coriander, garlic and sugar.
  2. Fry for one minute in oil.
  3. Add the beef, lime, bay-leaf, salt and coconut milk. Cook over medium heat for about five minutes, or until the beef is lightly browned.
  4. Discard the lime peel, bay leaf and any liquid that may have accumulated.

The Rice Roll
Ingredients:
  • 1 cup cooked sweet (glutinous) rice
  • 2 cup beef or chicken filling
  • two 14-inch squares of banana leaves or heavy duty aluminium kitchen foil.
Method:
  1. Place half the rice in the centre of a banana leaf, and flatten it out with your fingers into a 10 by 15 cm (4"x6") rectangle about 5 mm (¼ in) thick. The rice is sticky, and the process will be easier if you cover your fingers with oil.
  2. Spread half the beef or chicken filling along the centre of the rice rectangle from end to end. Then fold both sides of the foil toward each other, lengthwise pressing firmly into a roll about 2 inches in diameter. Seal the foil ends to make a firmly packed roll. Repeat with the remaining ingredients to make a second roll.
  3. The rice rolls can be served immediately or refrigerated for up to two days before serving.
  4. Remove the rolls from the leaf, and slice into 2.5 cm (1-in) thick pieces like a jelly roll. This dish should be eaten at room temperature.