Preheat oven to 200°C

To make the marinade, place honey, kecap manis, oyster sauce, soy sauce, sesame oil and garlic in a bowl, and mix to combine

Add the chicken legs, toss to coat, cover and set aside for 15 minutes to marinate

Transfer chicken and marinade to a roasting tin, roast for 45 minutes, turning chicken every 15 minutes. Remove from oven, sprinkle with sesame seeds

To make the coconut rice, place all the ingredients in a large saucepan. Bring to the boil, stirring occasionally.

Reduce heat, simmer covered on low for 10 minutes. Remove from the heat. Stand, covered for 10 minutes

Serve chicken with coconut rice and steamed greens