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4 kg glutinous rice
5 coconuts, grated
4 tablespoons coarse salt
24-26 green bamboo segments, each about
50-cm long and 5 in diameter
24-26 young banana leaves, long edges
trimmed, cut into pieces 55 cm in length and wide
enough to line the interiors of bamboo segments
Firewood
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Method:
Wash glutinous rice thoroughly, then
soak in water for 1 hour. Meanwhile, with sufficient water
added, squeeze grated coconuts for enough coconut milk to cover rice
for cooking. Drain rice and transfer to a large container.
Add salt and enough coconut milk to cover rice completely. Mix
well to dissolve salt. Line each segment of bamboo with a banana
leaf, underside rolled in. This was traditionally done with a
banana leaf stem that has been split along three-quarters of its
length. Clip the long edge of banana leaf in between the split
stem, then roll up tightly. Insert rolled leaf into hollow
bamboo segment and carefully remove banana stem. Stamp bamboo
segment on the ground to ensure that banana leaf goes right down to
the bottom. Using a dessertspoon, fill four-fifths of lined
bamboo segment with rice and just enough coconut milk to cover rice.
Stamp filled bamboo segment on the ground twice to firmly pack rice.
Fold and tuck in top end of banana leaf to seal in rice. Repeat
until ingredients are used up. Start a fire. Arrange
bamboo segments in a neat row, propped against a horizontally secured
pole about 70 cm away from the fire. Cook for between 3 hours 30
minutes and 4 hours, turning segments frequently to prevent burning.
While turning, stamp segments twice again to pack in rice. When
rice is cooked, split the bamboo segments with a sharp knife.
Cut glutinous rice rolls into 2.5-cm thick pieces. Serve with
your favorite curry dish. Glutinous rice rolls will keep well
for 3-4 days without refrigeration if the glutinous rice was
thoroughly washed before cooking. In other words, the rice
should have been washed in multiple changes of water, with the last of
which emerging clear.
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