Instructions: 1. Wash rice until water runs clear. Drain and pour in the coconut milk. Add turmeric, salt and pandan leaves.

2. Cook in the rice cooker.

3. Cut banana leaves into squares 16 cm by 13 cm. Wipe leaves with a damp paper napkin. Allow rice to cool slightly. Place 2 tablespoons of rice in the centre of each banana leaf (on the non-glossy side) and wrap "nasi lemak"

style, exposing a little of the rice in the centre.

4. Present the rice packets on a platter or tray, serving the rendang in a bowl in the centre. If liked, garnish with a few orchid blooms or ginger flowers.

Nasi kunyit and rendang are traditional festive dishes which are fairly labour-intensive. (The glutinous rice needs overnight soaking in turmeric extract before being steamed, the rendang must simmer gently for an hour or two.) For impatient cooks with little time, Ive developed a couple of easy shortcuts which I think, produce results nearly as good as the original version.

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