Soak the rice overnight or for at least 5-6 hours
Drain the rice and pour half of it into the blender. Add the yeast and cardamon powder, half of the heavy coconut milk and half of the light coconut milk then add the remaining rice n the remaining milk so that the yeast and cardamon stays in between the layers of rice.
Grind for about 5mins, stopping at intervals.
Pour out the mixture, stir it with a wooden spoon and then pour it back into the blender and grind again for another 5mins. This makes sure that the rice is completely smooth.
Pour into an airtight container, cover tightly and let it sit for about 20mins to half an hour. The mixture will have risen to about double the original amount.
Once you're sure that the sugar is completely dissolved,
Pour in the sugar and stir it in thoroughly until it all dissolves. You can stir it in with your hand or a wooden spoon, avoid using metal spoon.
Melt the margarine,pour this margarine into your mixture. Stir again with a wooden spoon.Pour your mixture in a well greased tin.
Bake in a preheated oven at 180 degrees for 45-60mins or until a skewer inserted comes out dry.
Once done to a nice golden brown color, let it cool a bit before removing gently from the pan. Do not be tempted to cut into it until it is quite cool to the touch otherwise it will be a gooey mess.
