Place White Rice (2 1/2 cup), Pandan Extract (1 1/4 cup), Coconut Milk (1 1/4 cup), and Sea Salt (1/2 teaspoon) in a steamer bowl or tray and steam for 40-50 minutes. Fluff up the rice with a fork or chopsticks and keep the rice warm in the steamer.
Coat Dried Anchovy (100 gram) with Oil (to taste) and fry with air fryer at 160 degrees C (320 degrees F) for 10-15 mins, until crispy and golden brown. Set aside.
For the paste, finely grind Shallot (60 gram), Lemongrass (1), Fresh Ginger (1 inch), and Dried Chili Pepper (6).
Mix Tamarind Paste (1 tablespoon) with Water (1 tablespoon).
Heat Cooking Oil (to taste) in a wok. Add the paste and stir fry until fragrant.
Add Water (to taste) and the tamarind mixture to the wok. Then add in fried anchovies and add Salt (to taste) and Granulated Sugar (to taste). Simmer on low heat and cook until liquid is slightly reduced. Add more water if too dry. Remove from wok and keep aside.
Layer the Banana Leaves (8) on top of some newspaper. Press the steamed rice into a rice bowl. Invert the bowl and place the rice on the middle of each banana leaf. Place a smaller piece of banana leaf on top of the rice and scoop some sambal ikan bilis (anchovies) on top.
Prepare hard-boiled Egg (2) for the garnish. Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat. Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
Garnish with Peanuts (30 gram), quartered hard-boiled eggs, and Cucumber (1).
Wrap up each portion.