Pulut tekan (riz gluant pressé au lait de coco)

Instructions

1. Rinse the glutinous rice in cold water until the water runs clear, then soak it for 1 hour and drain.
2. Tie the pandan leaves into a knot and place them in a pot with the coconut milk, salt and sugar. Heat over low heat without boiling.
3. Add the drained rice, stir, cover and cook over very low heat for 25 to 30 minutes, stirring occasionally, until the rice has absorbed all the milk.
4. Remove the pandan leaves. Line a square mold or dish with cling film.
5. Pack the still-warm rice into the mold, pressing firmly with the back of a spoon or a damp hand.
6. Let it cool completely, then unmold and cut into squares or diamonds. Serve at room temperature.