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Ingredients: • 500 grams white glutinous rice, soaked for about 2 hours and drained • 200 cc coconut milk from ¼ coconut • 1 teaspoon salt • banana leaves, for wrapping • 2 pandan leaves, cut into pieces • oil, for brushing Filling: • 1 tuna fish ( about 300 grams) • 1 lime, extract juice • 3 tablespoons oil, for stir-frying • 3 cumin leaves, cut into pieces • 2 pandan leaves, cut into pieces • ¼ turmeric leaf, cut into pieces • 5 fragrant lime ( jeruk purut) leaves, finally sliced • 1-2 tomatoes, cut into pieces • 300 cc coconut milk from ¾ coconut • 25 grams basil leaves Ground Spices: • 5 red chillies • 5 shallots • 2 cloves garlic • 1 teaspoon pounded ginger • 2 teaspoon lemon grass, finely sliced • 3 candlenuts, dry-fried Preparations: • Filling: Clean fish, brush with lime juice and steam or bake until done. Remove the meat from the fish. • Stir-fry ground spices until fragrant, add cumin, pandan, turmeric and fragrant lime leaves. Add fish meat, tomatoes and coconut milk. Continue stir-frying until all is dry and done. Add basil leaves and set aside. • Steam glutinous rice for 15 minutes until half done, remove from steamer, and pour on hot coconut milk cooked with salt. Stir until the coconut milk is absorbed. Steam again for 15 minutes until done. • Take a piece of banana leaf and place a piece of pandan leaf on it. Put 1 table-spoon glutinous rice on the banana leaf and press to level. Place 1-2 teaspoons filling on the glutinous rice, cover and shape into 7 cm long pieces. • Roll banana leaf and fasten both ends. Oil the outside of the leaf and bake over charcoal fire for about 10 minutes until dark brown and slightly scorched.
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