Pressed rice cakes

Ingredients:

2 cups glutinous rice
3 cups water

Preparation:

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.
Spoon hot rice into a 9-inch-square pan lined with lightly oiled foil or banana leaves.
Cover with more oiled foil or leaves and a second square pan. Weight with large cans or other heavy objects.
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.