Ingredients
2 cups Harvester’s Malagkit rice, soaked overnight
2 pandan leaves, tied into knot
4 cups coconut milk
1 cup light brown sugar
1/4 teaspoon salt
banana leaves
Garnish
toasted sesame seeds
(optional)
For the topping
2 cups coconut cream
1-1/2 cups dark brown sugar
Procedure
Line a baking dish with banana leaves and brush with coconut oil/butter. In a wide, non-stick pan over medium heat, combine coconut milk and pandan leaves, Bring to a simmer and cook for about 5 minutes. Remove pandan leaves.
Add Harvester’s Malagkit RIce and salt and cook, for about 20 minutes or until rice grains are cooked and liquid is mostly absorbed. Stir occasionally. Add sugar and continue to cook, constantly stirring , for about 25 minutes or until rice mixture is very thick and chewy. Transfer cooked rice into prepared baking dish and even out. Spoon topping over rice and spread across the surface.
Bake in a 350F oven for about 20minutes or until topping is firm. Increase temp to 375F and continue to bake for another 10 to 20 minutes until top is golden. Cool and then add the toasted sesame seeds before serving.
For the Topping:
In a non-stick sauce pan over low heat, combine coconut cream and sugar. Cook, stirring, until very thick yet spreadable.
