Step 1

Cut the chicken into 10 pieces (about 4 x 4cm each). Combine the satay sauce, coconut milk, fish sauce, sesame oil, garlic, ginger and rice flour in a large bowl until smooth. Add the chicken, stir to coat, then refrigerate, covered, for 2-3 hours to marinate.

Step 2

Preheat oven to 180°C.

Step 3

Drain chicken, discarding marinade. Wrap each piece of chicken in the pandan leaves by wrapping a leaf around the chicken one way, then wrapping a second leaf around the chicken in the opposite direction. Secure with a toothpick. Brush with a little oil, transfer to a greased baking tray and bake for 12 minutes until cooked through.