Nasi tumpeng

Step 1: Rinse 1 ⅓ lb long-grain rice until the water runs clear. Put it in a heavy pan with 1 ¾ cups coconut milk, 2 cups water, 2 tsp ground turmeric, 2 lemongrass stalks, 4 kaffir lime leaves and 1 tsp salt, stir and bring to the boil.

Step 2: Cover, turn the heat to its lowest and cook for 15 minutes, then leave to steam off the heat, lid on, for 15 minutes more. The rice should be tender, golden and sticky enough to hold a shape. Remove the lemongrass and leaves.

Step 3: Meanwhile, put 8 eggs in cold water, bring to the boil and simmer for 9 minutes, until hard-boiled. Cool in cold water, peel and halve.

Step 4: Blanch 7 oz green beans and 2 carrots in boiling water for 3 minutes, until just tender, then drain.

Step 5: Fry 7 oz tempeh in half of 2 tbsp vegetable oil over a medium heat for 5–6 minutes, turning, until golden and crisp. Drain on kitchen paper.

Step 6: In the same pan, heat the rest of 2 tbsp vegetable oil, add 1 ⅓ lb boneless chicken thighs and 3 garlic cloves and fry for 6 minutes, until browned. Add 4 tbsp sweet soy sauce (kecap manis) and 3 tablespoons of water and cook for 4–5 minutes more, stirring, until glazed and cooked through to 165°F with no pink inside.

Step 7: Line a large platter with 1 banana leaf. While the rice is still warm, pack it firmly into a cone mould, pressing with a spoon, then turn it out in the centre of the platter. The common mistake is letting the rice go cold first: cold rice crumbles and the cone collapses.

Step 8: Arrange the chicken, eggs, tempeh, vegetables and 1 cucumber in rings around the cone. Let the birthday child cut the tip, then everyone helps themselves.

Step 9: Don't leave it out for more than 2 hours. Cool leftovers quickly and keep in the fridge for up to 2 days; reheat rice and chicken until piping hot.