Compressed rice cakes served with lontong, satay, or the following Sayur Ketupat dishes

Ingredients:

0.6 kg / 1 kt
2280 ml / 80 oz

broken rice (bras hanchor) or rice
water

Directions:

1. Cook the rice and water until more than half of the water has evaporated. Stir the rice vigorously until it has a smooth consistency. Cook over a low flame until dry. Take a bowl and spread a muslin cloth double it s size over it. Pour the rice into the covered bowl, and cover with the overlapping edges of the cloth. Compress the rice by placing a slightly smaller bowl on top and a heavy object in the second bowl. Set aside for 8 hours at room temperature. Cut the rice with a wet knife into small cubes.