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- Add three cups water to the grated coconut and squeeze out santan.
- Heat margarine and oil in a wok. Fry cinnamon stick, cardamoms, star anise, onion and garlic until fragrant.
- Put in rice and turmeric powder, fry well until evenly tossed in oil. Transfer rice to rice cooker. Add coconut milk, screwpine leaves and salt. Cook rice until it is soft and fluffy. Serve warm.