Ingredients:
30 g (1 oz) ginger, peeled, sliced and bruised
50 g (2 oz) shallots, peeled and sliced
3 tablespoons vegetable oil
1 screwpine (pandan) leaf
1 stalk lemon grass, bruised (use only the bottom tender inner part)
300 g glutinous rice, washed and drained
600 ml (2½ cups) coconut milk
a pinch of salt
banana leaves for wrapping
Directions:
Grind ginger and shallots finely. Heat oil and sauté above with screwpine leaf and lemon grass until fragrant, then add rice and sauté until evenly coated. Add coconut milk and salt. Bring to the boil, reduce heat and simmer, stirring continuously, until all the liquid has been absorbed. Remove and cool completely. Divide rice into desired serving portions and wrap in banana leaf - roll up tightly to form a sausage shape, then secure with skewers or string. Steam for 30 minutes or until cooked.
