Time
660 min
Serving
12 persons
Calories
463
Filipino coconut dessert.
Ingredients
- uncooked glutinous white rice: 4 cups
- water: 6 cups (cold)
- coconut milk: 1 can (14 ounce can, divided)
- ⅓ cups white sugar: 1 piece
- ⅓ cups brown sugar: 1 piece
- coconut preserves (such as Phil Supreme®): 3 Tbsp
Metric Conversion
Stages of cooking
-
Soak rice overnight in the water.
-
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
-
Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan.
-
Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice.
-
Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve.
