Method

Wash rice under running water until the water runs clear. Add to pot with coconut cream, salt and pandan leaves. Top with water until the water is about 2cm above the top of the rice.

Simmer the rice on medium heat, uncovered, until the water forms pockmarks on the top of the rice. Reduce the heat to very low and cover the pot with a tight-fitting lid. Steam on low heat for about 15 minutes.

Remove from the heat and steam for a further 5 minutes. Remove the lid and turn the rice with a rice paddle for 30 seconds or so to drive off any excess steam. Re-cover the rice until ready to serve.

While the rice is cooking, rinse the anchovies quickly in cold water and dry them on a paper towel. Deep-fry the anchovies and peanuts at 160°C for 2 minutes until both are golden brown. Remove the anchovies and peanuts and drain well. Toss the anchovies and peanuts together with the sugar and salt. I like to keep the anchovies separate from the Sambal Assam (or any other curry you choose to serve with) just to keep them crunchier, but they can be stirred through some Sambal Assam instead if you prefer them a little softer.

Peel the cucumber and cut into thin slices. Boil the salted duck eggs for 8½  minutes at a rolling boil and then shock in iced water, peel and halve. Serve the rice in a mound on a plate or a banana leaf (a small rice bowl makes a good mold) and serve with the cucumber, eggs, anchovy and peanut mixture, and any accompaniments such as Sambal Prawns, Beef Rendang or Curry Kapitan. If not adding Sambal Prawns, a few spoons of Sambal Assam are necessary to complete the dish.