INGREDIENTS

Rice

• Organic Kuruluthuda Rice - 100g 
• Organic Suwandel Rice - 100g 
• Water - 500 ml 
• Organic Mung Beans - Boiled 25g 
• Coconut Milk - Thick 250 ml 

Filling                                 

• Fresh Grated Coconut - 80g 
• Coconut Treacle - 50ml 
• Organic Cinnamon Stick - 1 piece small 
• Organic Cardamom whole - 1 piece 
• Banana Leaf (or cling film) - 30 cm x 10 cm 

METHOD

Coconut Milk Rice

1. Add rice and water in a pot and bring to boil. Lower the heat. Cover and cook.
2. Once rice is cooked. Mix in the Coconut Milk and cook further until thick.
3. Take off heat. Mix in Boiled Mung Bean and set aside to cool.

Filling

1. In a non-stick pan heat the Treacle with a stick of Cinnamon and Cardamom clove.
2. Mix in Grated Coconut and cook 2 minutes or until treacle has soaked into the Fresh Coconut.
3. Remove Cinnamon Stick and Cardamom clove before use.
4. Make sure to stir over low heat and not to make the filling too dry.

Terrine

1. Place cleaned Banana Leaf on a flat surface. Place Rice on the leaf and spread evenly into rectangular shape
2. Layer-in Coconut Filling and spread on top of the rice.
3. Carefully lift banana Leaf from the corners and then proceed to roll into cylindrical shape
4. Place in refrigerator for 15 minutes.
5. Take out and remove Banana Leaf carefully whilst trying to maintain the shape.
6. You can now cut into slices and serve

TIP – If this is proving to be too difficult. Then you can use any a terrine or bread mould to create the layers. Make sure to line mould with cling film as this will make unmoulding the terrine easier.