Sticky Rice With Chicken Filling

500 gram sticky rice (Ind: beras ketan) - soaked for 2 hours, then steamed for 15 minutes
500 ml coconut milk
1 lemongrass, bruised
2 bay leaves
1/2 teaspoon salt

Stuffing
250 gram chicken breasts, boiled
4 bay leaves
6 kaffir lime leaves
1 tablespoon tamarind juice
2 tablespoons vegetable oil
200 ml coconut milk
5 shallots
3 garlic cloves
3 candlenuts , toasted
1 tablespoon coriander seeds
1 tablespoon granulated sugar
1/2 teaspoon salt

Directions
For Sticky rice :
Put to boil the coconut milk with salt, lemon grass, and bay leaves
Put it the presteamed sticky rice until the coconut milk fully absorbed by the rice

For Stuffing :
Shred the chicken breast
Crush the shallots, garlic, candlenuts, coriander seeds, granulated sugar, and salt
Sauté the crushed spices in the vegetable oil until fragrant
Put in the shredded chicken breast, coconut milk, bay leaves, kaffir lime leaves, and tamarind juice.
Cook until of the coconut milk fully absorbed
Spread half of the sticky rice onto a box shaped cake mould, spread the chicken stuffing
And then spread the other half of the sticky rice on top of the stuffing
Steamed until the the sticky rice is fully cooked
Unmold, cut into 20 square pieces, the wrap in banana leaves
Ready to serve