Directions

To Make

1. Rinse and soak glutinous rice for at least 4 hours or overnight. Drain and set aside.
2. Place chicken breast in a pot of water and simmer over medium-low heat for 20 minutes. Remove and allow to cool, then shred the chicken into fine pieces.
3. Blend shallots, garlic, cumin seeds, and coriander seeds into a smooth paste. Add chicken stock if needed to help blend.
4. Heat oil in a frying pan over medium heat. Sauté the blended paste for 3 minutes, or until fragrant. Add coconut milk, kaffir lime leaves, bay leaves, and tamarind mixture. Cook until simmering.
5. Toss in shredded chicken, salt, and sugar. Stir well and cook until the liquid is absorbed and the chicken filling becomes dry and flavourful. Set aside to cool.
6. To prepare the glutinous rice, combine coconut milk, kaffir lime leaves, bay leaves, knotted pandan leaves, and salt in a saucepan. Bring to a gentle simmer, then add the soaked glutinous rice.
7. Reduce to low heat and stir until the coconut milk is absorbed. Transfer the rice to a heatproof bowl and steam over medium-high heat for 15-20 minutes.
8. Remove the rice from steamer, discard the leaves, and gently fluff the rice. Let it cool slightly.
9. Line the baking pan with banana leaves. Spread half of the glutinous rice evenly across the base and press firmly. Add the spiced chicken filling as the second layer, then top with the remaining glutinous rice. Press down to create an even surface.
10. Cover and rest for 1 hour before slicing into pieces.