-
Wash the rice thoroughly and soak in 1 cup
of the coconut cream for about 30 minutes or until most of the liquid
has been absorbed. Stir and mash lightly.
-
In a casserole, combine remaining coconut
cream and sugar.
-
Bring to the boil then simmer until thick.
Add the roasted rice and stir fry until thick.
-
Wilt banana leaves by passing over an open
flame for several seconds. Line a square heatproof dish with banana
leaves.
-
Brush leaves with melted butter.
-
Press cooked rice mixture into the dish.
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Let stand several minutes before serving.