put to boil the coconut milk with salt, lemon grass, and bay leaves put. Put it the presteamed sticky rice until the coconut milk fully absorbed by the rice.
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.