These firm rice cakes are usually cooked in
individual baskets of woven coconut leaves so that the rice swells until
it fills the basket and becomes firmly compressed. Here is a simple and
more practical way of producing similar results in Western kitchens.
Ingredients : Serves 6
or medium grain rice
Banana leaf or aluminium foil
Bring the water
and rice to the boil.
Turn heat very
low and cook for 35-40 minutes until all water is absorbed.
with a wooden spoon.
Then press rice
into a cake tin or pie plate to a depth of about 2.5 cm (1 inch).
Use a piece of
washed and greased banana leaf or greased aluminum foil to cover the
surface of the rice and put another plate on top.
Press down very
firmly the plate.
Put a weight on
top and leave at room temperature for a few hours, until very firm.
plate and banana leaf and use a wet knife to cut rice into 5 cm squares.