Mother-in-Law’s Arem Arem

Cook the rice properly until it is half-cooked, then stir gently.
Make the filling: sauté the ground spices with minced meat, then add the potatoes, coconut milk, bay leaves, galangal, salt, mushroom broth, and pepper. Taste and adjust the seasoning, then cook until done.
Prepare the banana leaves by steaming them briefly to make them more pliable. Place 2 tablespoons of the rice mixture on the banana leaf along with the filling. Roll up the rice and secure the end of the leaf with a toothpick.
Steam for about 1 hour until fully cooked. The arem arem is ready to serve and makes a great lunch on the go. It can last up to 3 days when stored in the refrigerator.
TIPS: Avoid rolling the rice too tightly. For the filling, about 80% of the space is sufficient, as the rice will expand as it steams.