Description
A delightful Filipino dessert made with glutinous rice and rich coconut milk, perfect for festive occasions.
Ingredients
- 5 cups glutinous rice (malagkit rice)
- 4 cups water
- Pandan leaves (for flavor)
- 1 tbsp oil
- 5 cups coconut milk (second extract)
- 1 & 1/3 cups white sugar
- A pinch of salt
- 4 cups coconut milk (first extract)
- 1 & 1/3 cups brown sugar
- 1/2 sliced sugarcane (panutsa)
Instructions
- Wash the glutinous rice twice and drain it well.
- In a large pot, add the cleaned rice, water, oil, and pandan leaves. Cook until most of the liquid has dried up, stirring occasionally.
- Once the liquid has evaporated, pour the second extract of coconut milk into the pot. Add a couple of pandan leaves, salt, and white sugar. Stir to dissolve the sugar and bring to a gentle boil.
- Add the cooked glutinous rice to the pot. Stir continuously until the coconut milk is fully absorbed by the rice.
- Grease a baking pan and add the glutinous rice mixture, leaving some space at the top. Flatten it evenly.
- For the sauce, combine the first extract of coconut milk and brown sugar in a pan. Cook over medium heat until the sugar dissolves and sauce thickens.
- Add the sliced sugarcane to the sauce and stir well.
- Preheat your oven to 180°C (350°F) and bake for about 40 minutes until slightly golden and firm.
- Allow to cool slightly before serving.
Notes
Use fresh ingredients for the best flavor. Adjust sugar to taste and experiment with toppings like toasted coconut or mango slices.
- Prep Time: 30
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: Filipino