Instructions: Heat the vegetable oil over medium-high temperature. Stir-fry the spice paste until fragrant. Then add the ground beef, stir until done. Pour in the thick coconut milk and bring it to a boil and until all the coconut milk has been absorbed. Remove and set aside.

Wash the rice and drain. In a large pot, put the rice in and add the thin coconut milk, salt and salam leaf. Cook the rice over medium heat until the coconut milk is absorbed completely and the rice become very soft. Remove and set aside.

Take a piece of babana leaf and put in 2 tablespoons of the rice and flatten it. On top of the rice, put 2 teaspoons of the stuffing mixture. Enclose the filling with another 2 tablespoons of rice. Roll the banana leaf into a roll with a 1-inch diameter and 4 inches long. Repeat this method for the rest of the ingredients.

Steam the rolls in a steamer for approximately 1 hour. Remove and set aside for 1/2 hour and the rolls are ready to be served.

This recipe yields 6 to 10 rolls.

Yield: 6 to 10 rolls

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