Nasi Impit (Compressed Rice Cakes) is a traditional Singaporean recipe for a classic accompaniment of cooked rice that's pressed into a roasting tin, cooled and sliced before serving. The full recipe is presented here and I hope you enjoy this classic Singaporean version of: Compressed Rice Cakes (Nasi Impit).
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Ingredients:
400g uncooked long-grain white rice (such as Jasmine or Hom Mali)
1l water
1/2 tsp salt (optional)
3 Pandan Leaf strips, knotted (optional)
Method:
Rinse the rice under water until cold, running, water until the water runs clear. Add the rice to the rice cooker pot, and top up with water. If desired, add the salt and the knotted pandan leaves (this improves the flavour).
Turn the rice cooker on, and let it cook using the regular rice settings.
Whilst the rice is cooking, line a roasting tin with baking paper.
Once the rice is cooked, and while still warm, scoop the rice into the baking tin. Keep pressing the rice to flatten it into the tin. Fill the tin with the remainder of the rice, pressing and levelling the rice with the rice paddle.
Once the tin is filled, place another sheet of baking paper on top. Press the baking paper down, as much as you can. Poke a few holes in the baking paper, to release condensation. Set aside to cool completely.
Once cooled, lift the sides of the baking paper to release the rice cakes from the tin.
Slice to size, and your nasi impit is ready to serve.
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