Place the rice, pandan leaf and salt in a saucepan with 3 cups (750 ml) water and bring to the boil. Reduce to a simmer, cover the pan and cook for about 15 minutes until the rice is tender, stirring every now and then.
Tear off a sheet of foil measuring about 50 x 30 cm and grease it. Use the foil to line a 20 cm square brownie tin, with the greased side facing upwards, letting the excess hang foil over the sides.
When the rice has had its 15 minutes, remove the pandan leaf. Use a potato masher to mash the rice, and continue to cook it until all the water has evaporated. Pour the mashed rice into the prepared tin, smoothing it out into an even layer, then fold the excess foil over to cover it completely and press down. Sit another brownie tin or other similar-sized baking tin (or improvise with a piece of cardboard cut to fit, covered with foil and greased) on top, and place something heavy on top of that – I use my mortar and pestle – to weigh it down and compress the rice. Leave it to cool for 1–2 hours, then remove the rice from the tray and slice into squares or diamonds.
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