This recipe will teach you patience and also gives you the chance to do some arm exercise while cooking -- because of its continuous stirring for more than an hour. But don't worry, the result would be worth it.
Ingredients:
1 tbsp coconut oil or butter
1 banana leaf
2-3 pandan leaves
4 cups fresh coconut milk
2 cups sticky rice, washed
1 cup light brown sugar
1/2 tsp salt
additional 2-4 cups coconut milk or water
Topping:
2 cups fresh coconut milk
125 ml all-purpose cream
1 1/2 cups dark brown sugar
Procedure:
- Heat coconut milk with pandan leaves in a pot over medium-high heat.
- Wash sticky rice three times. Drain.
- Add washed sticky rice on simmering coconut milk. Stir. Let it simmer.
- Heat banana leaf on the stove to excrete its natural oil.
- Place the banana leaf in a pan and brush top and sides with coconut milk or butter.
- Keep on stirring the sticky rice mixture. If it thickens, add coconut milk or water gradually until the rice is soft.
- Add light brown sugar and salt in between stirring.
- Continuously stir. It would take you more than an hour on stirring since this is a slow-cooking process.
- Once rice is cooked, pour it over the pan with banana leaf.
- Preheat oven to 350F.
- Heat coconut milk in a pot. Add dark brown sugar and cream.
- Keep on stirring until mixture thickens like a caramel sauce.
- Pour mixture on top of the sticky rice.
- Bake for 35 minutes or until the top turned darker or slightly burnt.
- Serve warm or cold.
