How to make it

  • Rinse the rice in cold water twice
  • Place in a saucepan with the salt and thin coconut milk
  • Bring to the boil, then turn the heat down. Simmer till the rice turns into a thick paste
  • Cool to lukewarm, then quickly stir in the beaten eggs
  • Place a banana leaf at the bottom of 4 one cup capacity ramekin dishes and brush with the oil
  • Spread the rice over the leaf, then cover with another piece of oiled leaf. Oiled side down
  • Place the dish on a rack in a steamer and steam till firm
  • Let it cool, then refrigerate for at least 2 hours
  • Combine the palm sugar and water in a small saucepan and gently simmer until sugar is dissolved. Cool
  • To serve, turn out of the dish into the serving plate. Add a little palm sugar syrup and coconut cream.

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