There are a couple of variations on this popular cake, which can be stored in the refrigerator for several days. It is normally served at room temperature, but can also be served warm topped with coconut milk. Another variations are to add ripe diced jackfruits (or substitute with sultanas) after the rice is partially cooked.

INGREDIENTS :
1 cup glutinous white rice
1 cup water
1 pandan leaf
½ cup palm sugar syrup
¼ cup thick coconut milk
Pinch of salt

PREPARATIONS :
Rinse rice very well under running water for 2 minutes and soak for 4 hours. Rinse again until water becomes clear. Place rice, 1 cup of water and pandan leaf in rice cooker or steamer and cook for approx 20 minutes, or until liquid has evaporated.
Add palm sugar syrup, coconut milk and salt, and steam for 15 minutes. Spread rice evenly 2.5 cm thick on tray and allow to cool to room temperature. Wet a sharp knife with warm and cut into even squares to serve.

Helpful hint:
To speed up the soaking process, pour boiling water over the rice and let stand for 1 hour. Drain, then add another lot of boiling water and soak for another 30 minutes. If you are using a steamer to cook the rice, line the bottom with a wet cloth to prevent the rice grains from falling through.