Nasi Hempit means “squeezed rice” which is just what this is.
Boil 1 cup of jasmine rice with 2 cups of water in a nonstick pan. Keep stirring until rice is cooked; it should be mushy and not grainy.
Allow to cool completely, then spoon rice out into a buttered 2-inch deep pan, or pie dish. Cover top with cling wrap, then using a heavy item like a wooden chopping board or a brick, press down hard on the surface of the rice to flatten (or squeeze) it as much as you can.
Then leave to set in the fridge overnight.
The next day, remove the rice from the pan – it should come off easily as a block, which you can then cut into 2 inch squares of “squeezed rice” that goes very will with Kajang satay and peanut sauce.