300g glutinuos rice
150 ml screwpine leaf juice
100g grated coconut
1/4 tsp salt
Wash rice until water runs clear. Cover with fresh water and soak overnight.
Place rice in a pyrex/ cake tin and pour in the pandan juice. Steam for 20 minutes until rice is half way cooked.
Divide the rice into two portions. Form each one into a thick sausage shape, wrapping each roll in a banana leaf, compress the rice as much as possible.
Tie both ends with string. Steam for another 15 minutes. Remove from heat and set aside for an hour or until the rolls completely cool before cutting into slices 1 cm thick.
Stri the salt into the grated coconut and roll the rice slices in it until well covered. Serve the rice slices with the palm sugar/ gula melaka syrup.
Palm sugar syrup
100g palm sugar/ gula melaka
50 g white sugar
100 ml water (+-)
1 pandan leaf, tied into knot
Place palm sugar, white sugar and water in a pan, together with the pandan leaf. Bring liquid to a boil, then reduce heat to a simmer.Simmer over low heat for 10 minutes or until liquid thickens slightly and is 'syrupy'.
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