3 CUPS RICE
WATER
SALT
2 SCREWPINE (PANDAN) LEAVES, TIED IN A KNOT

PROCEDURE:

1) COOK RICE IN WATER WITH SALT AND SCREWPINE LEAVES FOR ABOUT 20 MINUTES OVER MODERATE HEAT, UNTIL WATER IS ABSORBED, BUT RICE IS STILL MOIST.

2) POUND THE RICE A LITTLE WITH A WOODEN SPOON TO MAKE IT EVEN FINER. LET THE RICE COOL THROUGHLY UNTIL NO STEAM IS LEFT.

3) USE 2 FLAT PANS: IN THE LARGER PAN, PRESS THE RICE DOWN FIRMLY, AND COVER WITH PLASTIC WRAP. THE SMALLER PAN SHOULD BE 6 CM OR SO SMALLER ALL AROUND, AND SHOULD FIT SNUGLY INSIDE THE LARGER.

4) PLACE THIS ON TOP OF THE RICE, AND SET HEAVY WEIGHTS ON TOP TO COMPRESS THE RICE.

5) REFRIGERATE FOR 8 HOURS OR OVERNIGHT; SLICE INTO SQUARES.

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