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Our international culinary tour stops off at the Philippines today. Both chewy and gooey, this special dessert is usually presented on a bamboo tray lined with banana leaves for birthdays and other special occasions.
Ingredients:
For the rice cake:
380g glutinous rice sticky rice
230ml coconut milk
240ml water
For the syrup (latik):
460ml coconut milk
200g dark brown sugar
Method:
Wash and drain the rice. Grease and line an 8”x 8” baking tray. Preheat oven to 180⁰C.
In a large saucepan mix together 230ml coconut milk and 240ml water over a medium heat. Once fully combined add the 380g of rice, bring to a simmer and then turn the heat down to low, stirring occasionally to stop it sticking. Once all the liquid is absorbed turn off the heat but leave on the stove with the lid on, (the rice should be just cooked).
To make the syrup, use another large saucepan and heat the 460ml coconut milk with the 200g sugar mixing until you get a thick caramel like consistency, (this can take a few mins). Take out half a cup of the syrup and leave aside. Pour the rest of the syrup into the saucepan of rice and fold together until all is completely mixed.
Tip this into the prepared tray. With the remaining syrup, pour this back into the saucepan and heat again until it gets slightly thicker, then spread this over the top of the rice and place in the oven for appx 20-25mins until it is bubbling. Take out the oven and allow to cool. Serve slightly warm, or once completely cooled.
Enjoy.
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