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1
Put the rice in a bowl and add water to cover by 1 inch.
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2
Let stand for at least 2 hours (or even overnight) at room temperature.
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3
To make the filling, fill a small saucepan half full of water and add 1 teaspoon salt.
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4
Bring to a rolling boil and add the chicken.
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5
Adjust the heat to gently simmer and cook the chicken for 15 to 20 minutes, until you can stick a chopstick into the thickest part and there is very little resistance.
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6
Transfer the chicken to a bowl and set aside to cool.
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7
Discard or save the broth for another use.
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8
When cool enough to handle, hand-shred the chicken, aiming for thick matchsticks.
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9
As you work, discard unsightly blood vessels and sinew, but keep some fat for richness.
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10
Make a flavoring paste for the filling by grinding the coriander and cumin seeds to a powder.
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11
(If you are using ground spices, just put them right into the mini-chopper.)
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12
Transfer to an electric mini-chopper and add the shallot, garlic, candlenuts, chile, galangal, and water.
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13
Process to a soft texture resembling that of oatmeal, pausing as needed to scrape down the sides.
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14
If needed, add extra water by the teaspoon to move things along.
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15
(When using a mortar and pestle, pound the spices, then work in the other paste ingredients, adding the water gradually.)
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16
Heat the oil in a medium skillet over medium-low heat.
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17
The oil is ready when a bit of flavoring paste sizzles gently on contact.
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18
Add the paste and fry, stirring frequently, for 5 to 7 minutes, until the mixture no longer smells raw but is wonderfully fragrant.
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19
Add the lime leaves and cook for 1 minute, or until you can smell their heady scent.
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20
Add the coconut milk, stir to combine, and add the chicken and a generous 1/4 teaspoon salt.
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21
Cook, stirring frequently, for about 8 minutes, or until the liquid has evaporated and the mixture is relatively dry.
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22
The chicken shreds should be clearly visible, with a few of them standing out from the mixture.
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23
Transfer to a plate and discard the kaffir leaves.
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24
Taste and add salt, if necessary.
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25
(The filling can be prepared up to 2 days in advance, covered, and refrigerated.
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26
Return to room temperature before using.)
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27
There should be about 1 cup.
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28
Drain the rice in a mesh strainer and rinse.
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29
Let it sit for 1 to 2 minutes, then give it a good shake to expel water.
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30
Put the rice in a high-sided round cake pan or metal bowl that fits into your steamer tray.
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31
Toss with the salt, then add the 1/2 cup coconut milk and 1/4 cup water.
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32
Put into the steamer tray and steam over boiling water (see page 17 for guidance) for 25 minutes.
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33
After about 8 minutes, stir the rice with a spatula to ensure even cooking.
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34
The rice is done when it is translucent and soft.
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35
Turn the heat off , give the rice a stir, and let it sit, covered, for 10 minutes to finish cooking.
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36
If the rice seems dry, sprinkle 1 or 2 tablespoons of water onto the hot rice, cover, and rest for a few minutes to soften more.
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37
Detach the steamer tray and set it aside to cool the rice for about 15 minutes.
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38
If you are not using it right away, keep the rice in the steamer; make sure it is cool enough to handle before using.
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39
Use a spatula or knife to divide the rice into 8 portions.
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40
Use one piece of banana leaf for each packet.
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41
(If the banana leaves feel stiff, soften them by passing each over the flame of a gas stove or a hot electric burner.)
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42
Put a leaf on your work surface, smoother side up and one of the longer sides closest to you.
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43
Wet your fingertips, take about two-thirds of one portion of rice, put it on the center of the leaf, and press it into a 3 by 5-inch rectangle.
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44
Center about 2 tablespoons of filling atop the rice, spreading and pressing it into a log shape.
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45
Take the remaining one-third portion of rice and press it into a 1/4-inch-thick layer, big enough to drape over the filling.
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46
Place on top of the filling.
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47
Bring the lower flap of banana leaf over the rice and tuck it underneath to create a tubular shape.
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48
Then roll it closed.
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49
If you like, fold the open ends together so that they form a boat shape.
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50
Otherwise, keep the ends open.
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51
Secure each end closed with a round wooden toothpick or staple.
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52
Repeat to make the remaining 7 packets.
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53
If you are not cooking them right away, slide the packets into an airtight plastic container or zip-top plastic bag and refrigerate for up to 3 days.
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54
If the rice hardens and you plan to grill them, steam the packets into softness for 4 to 6 minutes first.
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55
To cook the packets, you can steam them over boiling water for 4 to 6 minutes.
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56
Turn off the heat and wait for the steam to subside before lifting the lid, and then carefully lift it away from you to avoid condensation dripping onto the dumplings.
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57
The packets should be soft and heated through.
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58
Steaming preserves the flavors of the delicate coconut rice and robust filling well.
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59
Or, add a little edge by grilling each packet over a medium-hot fire, seam side down, for 4 to 7 minutes, until the leaf has browned or is somewhat charred on the ends; a longer grilling allows the banana leaf to impart a stronger tea-leaf aroma and flavor to the rice, but the delicateness of the rice and filling diminish.
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60
Flip the packet over and grill for 2 to 4 minutes more, until the leaf is browned or lightly charred.
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61
(Alternatively, roast the packets on a baking sheet in the upper third of the oven at 500F for 4 to 6 minutes on each side, until the packets gently hiss and the leaf is tinged brown and crispy.)
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62
Regardless of cooking method, serve the packets warm or at room temperature.
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63
Remove the toothpicks or staples, unwrap, and enjoy with a fork.
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64
Remember that the leaf is inedible.
