Ingredients : Serves 6

Preparation:

• 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.

• Let stand several minutes before serving.