600 gr jasmine rice
650 ml water
1 tbsp salt for cooking rice
1 lb ground chicken
4 cloves chopped garlic
3 tbsp sweet soy sauce
2 tbsp soy sauce
Salt and pepper to taste
Bamboe leaves for bacang
Plastic rope to tie bacang
Clean and dry bamboo leaves, set aside. Rinse rice clean and drain. In a big pan cook rice and salt with water with medium heat until all water is absorbed. Turn off the heat and set aside.
Heat the cooking oil in a wok or a pan. Add garlic and stir until golden brown. Add ground chicken and keep stirring for another 2 minutes. Stir in sweet soy sauce, soy sauce, salt and pepper to taste. Keep stirring, add 2 tbsp of water and cover to cook for about 3 minutes. Place the chicken filling in a bowl.
Get the Take 2 leaves and place one on top of the other. Hold the end of the leaves with thumbs on top of the leaves with both hands. Fold the leaves by both thumbs to the middle, forming a scone shape.
Place 1-2 tbsp of rice, top with 1-2 tbsp of filling, and top with another 1-2tbs of rice.
Hold the bottom of the scone with left hand and fold the top of the leaves down as the base of the scone. Fold the edges on the leaves to the side and tie it down.
Repeat the step above until all rice are finish.
Boil water on the big pan and place bacang inside. Cook for another 2 hours. Take out bacang and drain dry in the coriander. Serve while hot.