These are the best things of their kind that I have eaten anywhere. The stuffing, of shredded chicken very mildly spiced, perfectly complements the glutinous rice cooked in coconut milk. Traditionally these rolls are cooked in banana leaves, but in London I make them in a Swiss roll tin.
Use the same-sized cup to measure the rice and the coconut milk. You will need a Swiss roll tin about 22.5 × 32.5 cm/19 × 13 inches, and some greaseproof paper.