• 2 cups sweet (glutinous) rice
• 2 cups coconut milk
• 1 salam leaf
• ½ tsp. salt

• Wash the rice in cold water several times, and drain. Bring the coconut milk, rice, salam and salt to a boil, and remove the saucepan from the heat. Let it stand, covered, for thirty minutes. Remove the rice, place it on a piece banana leaf and steam in a Chinese-style steamer over hot water for thirty minutes. Allow the rice to cool.

Ingredients:

• ¾ cup boneless raw chicken, cut into small pieces
• 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 jeruk purut, or 1 square of lemon peel
• 1 salam leaf

• 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. Then add the chicken, salt, jeruk purut and salam. Fry for about five minutes, or until the chicken is light brown and dry. Discard the jeruk purut and salam.

Ingredients:

• 1 tsp. coriander
• 2 cloves garlic, sliced
• 1 tsp. sugar
• 2 tsp.s peanut or corn oil
• ¾ cup ground beef
• 1 piece of jeruk purut, or 1 square of lemon peel
• 1 salam leaf
• 1 tsp. salt
• ¼ cup coconut milk

• Grind together in a mortar the coriander, garlic and sugar, and fry for one minute in the oil. Add the beef, jeruk purut, salam, salt and coconut milk. Cook over medium heat for about five minutes, or until the beef is lightly browned. Discard the jeruk purut, salam and any liquid that may have accumulated.

Ingredients:

• 1 cup cooked sweet (glutinous) rice
• 2 cup beef Or chicken filling
• two 14-inch squares of banana leaves

• Place half the rice in the center of a banana leaf, and flatten it out with your fingers into a 4"x6"' rectangle about ¼ inch thick. The rice is sticky, and the process will be easier if you cover your fingers with oil. Spread half the beef or chicken filling along the center 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.
• The rice rolls can be served immediately or refrigerated for up to two days before serving. Remove the rolls from the leaf, and slice into 1-inch-thick pieces like a jelly roll. This dish should be eaten at room temperature.

Makes 6 to 8 servings, with other dishes.