Prep 10 mins
Cook 50 mins
This is a Filipino dessert made from glutinous sweet rice and coconut milk. My friend asked for this recipe after someone made it for a potluck.
- 3 cups sweet rice
- 1 1⁄2 cups water
- 3 cups coconut milk
- 1 1⁄2 cups sugar
- 3⁄4 teaspoon salt
- 2⁄3 cup dark brown sugar
- 1⁄4 cup evaporated milk
- 2⁄3 cup milk
- 1 tablespoon unsalted butter
- 3 tablespoons flour
- 4 tablespoons water
- Soak rice in 3 1/2 cups water overnight.
- Combine rice with coconut milk, sugar, and salt in a rice cooker or heavy non-stick pot over medium low heat, stirring frequently until fully cooked. Add a little more water if needed. If you are using a rice cooker, keep cooker on warm setting until rice is cooked.
- Line a 9x13x2 inch pan with foil greased with butter.
- Transfer rice to pan and spread evenly; smoothing the top with the back of a spoon. Set aside.
- Combine flour and 4 tablespoons water in a small cup and stir to make a slurry and set aside.
- Combine brown sugar, butter, evaporated milk, and milk in a non-stick saucepan over medium heat. Cook, stirring constantly until mixture comes to a boil.
- Stir in flour mixture and whisk until sauce has thickened and is smooth.
- Spread over rice evenly.
- Brown top under broiler for 3-5 minutes until golden brown. Do not burn.
- Let cool at room temperature until firm and cut into pieces with a plastic knife.
- I decrease the sugars by 1/2 cup and cut the salt to 1/2 tsp as I do not like very sweet desserts. Sweet rice is available in Asian markets. The short grain sweet rice is normally used. Long-grained glutinous rice is used by Thai's for sweet sticky rice. Coconut milk can be purchased canned or frozen.