1. Bring 400 ml of water together with the coconut cream and a pinch of salt to the boil; stir until the coconut has dissolved.
  2. Add the rice and cook it, covered, on a low heat for approx.
  3. 30 minutes until it is cooked and very soft.
  4. Meanwhile, make the filling: chop the chicken fillet as finely as possible.
  5. Heat the oil in a wok and stir-fry the chicken until browned all over.
  6. Add the onion and garlic together with the coriander, cumin, turmeric and sugar and stir-fry for approx. 3 minutes.
  7. Add the water and coconut mixture as well as the kaffir lime leaves and bring to the boil while stirring.
  8. Allow the mixture to simmer gently for approx. 15 minutes until all the liquid has evaporated; remove the leaves. 
  9. Preparation
  10. Put 10 pieces of cling film (or pieces of banana leaf) of approx. 8 x 8 inch on the work surface.
  11. Spread a thin layer of rice, approx. 4 x 2.5 inch, on each piece and divide the filling lengthwise along the centre of the rice.
  12. Use the cling film to make the rice into a roll and wrap the rice roll up tightly in the cling film; twist the ends to close them.
  13. Bring water to the boil in a saucepan, making sure there is at least 2 cm between the water and the steamer insert.
  14. Divide the rice rolls among two steamer inserts, place these on top of one another above the boiling water and cover.
  15. Steam the rice rolls for 10 minutes until they are heated through.