Free the ketupat rice from its packaging into a pot and cover with the water. Bring to a boil over medium heat.
Once the water is boiling, reduce the heat and let simmer for 8-10 minutes, or until rice is tender and no water remains. If rice is not sticky, add a tablespoon of water and let it cook some more. Repeat until the rice is soft and sticky.
Let cool for 5 minutes.
Transfer the rice mixture to a large sheet of parchment paper. Cover with a piece of cling wrap and flatten the mixture using a rolling pin into a thin layer (about 1-2 mm). Carefully remove the cling wrap.
Using a wet dough scraper, cut the layer of rice mixture into approximately 3cm X 3cm squares.
Bake at 100°C for 30 minutes. Flip the tray halfway through for even baking.
Remove from the oven, gently separate the squares and flip them upside down.
Arrange the squares into a single layer on the baking sheet and bake at 100°C for another 30-40 minutes or until they are completely dry.
Heat oil to 200°C, fry crackers for about 10 seconds, or until they have puffed.
Grind all of the Jack ’n Jill Roller Coaster (Cheese) into fine dust.
Toss the rice crackers with the grinded Jack ’n Jill Roller Coaster (Cheese), corn starch, chili powder, salt and pepper. Serve.