1 cup medium rice
1/2 cup long-grain rice
Water
Banana leaves or grape leaves
aluminum foil
pandan leaves, cut into strips
Wash the rice under cold water in a sift and drained. Put them in a saucepan and cover with water. Dip your forefinger in to measure how much water you should use. If the water is coming up to your first knuckle, drip a little more of water until it's coming a bit more up about 3mm from it. Cook on the stove on medium heat and stir occasionally as not to catch the rice on the bottom of the pan. When it's boiled, turn the heat down to very low, stirring occasionally. When you see water has been absorbed, removed from the heat and cover until cooled a bit.
Prepare the banana leaves. When using grape leaves, you need to wash off the fluffy stuff that covers.
Put the aluminum foil as the outer layer, then cleaned grape leaves, strips of pandan leaves. Spoon the cooked rice on top of the edge of the wrap. Roll to cover and sealed both sides, so you will get nice and firm cylinders. Prick them with a pointy knife several times in different location, make sure you don't make big holes all around, just enough little tiny holes to give water introduced into the cakes and help it boiled and hardened.
Cook for about an hour and a half, using pressure cooker. Give more time if the cakes are not firm to touch and check the water. I add up more water with boiling water from the kettle every time I top up. These cylinders have to be cooked in the water, not floating.
They are ready when they are firm to touch. Remove from the pan, and cool them on a wire rack. When they are cooled, peel off the foil and and cut into slices. Eat with your favourite curry, sauce, satay, gado-gado or whatever comes to your creative imagination!