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1. Wash and drain 2 cups
glutinous rice. Place in a medium pan with 3 cups
water; bring to a
boil, reduce heat, and simmer until all liquid is
absorbed, 35 to 40
minutes.
2. Spoon hot rice into a
9-inch-square pan lined with lightly oiled foil or
banana leaves.
3. Cover with more oiled
foil or leaves and a second square pan; weight with
large cans or other
heavy objects.
4. Let stand 8 hours or
overnight. Invert onto a cutting board, remove foil or
leaves, and slice
into 1 1/2-inch squares with a wet knife. Serve at room
temperature.
