INGREDIENTS:
- 2 cups malagkit (sticky rice)
- 3/4 cups sugar
- 3 1/2 cups diluted coconut milk
- 1/8 lb. butter
- 1 egg beaten
Topping:
- 1 can (15 oz.) condensed milk
- 3/4 cup rich coconut milk
- 2-3 tbsp. flour for quick thickening
INSTRUCTIONS:
- Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 oz.) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.
- Boil rice and coconut milk in heavy pot stirring constantly to keep from burning (about 15 - 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg.
- Spread the rice mixture in a well buttered pyrex dish (11 3/4" x 7 1/2" x 1 3/4") and bake in a preheated 300 degrees fahrenheight oven for 20 minutes.
Source: Philippine Country
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