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Wash the rice in cold water and drain well. Place in a heavy saucepan and add the coconut milk, salt, turmeric, bay leaves and shredded coconut. Bring to the boil, then reduce the heat to very low and cook, tightly covered, for about 20 minutes until the rice has absorbed the coconut milk completely; twice during cooking briefly lift the lid and stir the contents to evenly distribute the ingredients, then cover again.
Wipe out a wajan or wok with an oiled cloth. Heat over medium heat and pour in half the egg. Slowly move the pan back and forth so that the egg spreads into as wide and thin a sheet as possible. Cook just until the underside is firm but has not colored, then turn and briefly cook the other side. Remove and spread on a cloth to cool. Cook the remaining egg in the same way. Roll up the egg sheets and use a sharp knife to cut across the roll to give fine shreds. Pile the cooked rice into a deep dish, cover with the shredded, egg and sprinkle the onion flakes on top. Deco¬rate with the chili flowers and cilantro and serve at once.
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