5 cups of rice (preferable Jasmine, rinsed)
2 cups of water
1 tsp salt
Banana leaves, as needed for wrapping
500 gr ground chicken/beef
1 ½ packs KARA santan cair Murni kemasan 200 ml
3 tbsp oil for stir fry
10 cloves garlic
1 pcs dry galangal
2 salam leaves
1 tsp shrimp paste/ Blachan
15 Kemiri, Naga Candle Nuts
Heat water to boiling. Add rice and salt, return to boil and stir until rice is half cook. Set aside and cool.
Heat oil in a frying pan with medium heat. Ground shallots, garlic, red chili, shrimp paste, and candle nuts. Add to pan and stir-fry 2 minutes. Add chicken, galangal, salam leaves and stir-fry for 3 minutes. Pour in the coconut milk keep stirring until the liquid are all gone. Turn off the heat and let it cool.
Clean banana leaves and cut into rectangle about 6x6 inches. Place 2 tbsp of half cooked rice on 2 pieces of banana leaves topped with the chicken filling about 1 tbsp. Wrap the rice and chicken by rolling the leaves. Bend the left and the right sides upward and secure with toothpicks. Repeat until rice is finished.
Place all the rice rolls in a big pan and cover with water about 2 inch. Bring the water to boil to cook the rice roll for about an hour. Occasionally check to make sure the water stay above the rolls.
Heat oil in a heavy fry pan. Dip the stuffed tofu in the batter. Deep fry tofu until golden brown. Drain on a rack over a sheet pan. Serve immediately with fresh chili.