Everyone falls in love with this Filipino rice cake ! And the good news is, you can enjoy it anytime of the year. With only few main ingredients ! I added black strap molasses which is rich in calcium and magnesium, for added nutrients. Pandan leaves is optional to bring that special aroma to this delish treat !
2 cups glutinous rice, washed & drained
1 cup canned full fat coconut milk
1 cup water
6-8 tbsp coconut sugar
3 pieces pandan leaves, optional
2 cups canned coconut milk, full fat preferred
coconut sugar to taste, start with 6 tbsp sugar then add if needed
1 tbsp black strap molasses
In medium heat, bring to a simmer glutinous rice, pandan leaves, 1 cup coconut milk & 1 cup of water then turn heat to low and cover. Cook until all liquids are absorbed & the rice becomes soft. Stir occassionally to make sure you don’t burn the bottom.
While waiting for the above to cook, prepare the “latik” syrup by combining the 2 cups coconut milk & coconut sugar on a large pan or pot. Cook over medium heat while constantly stirring until the liquid thickens, then add the black strap molasses.
Transfer & spread evenly the rice into a pan with just the right size for the entire thing Pour the “latik” syrup & spread evenly on top of the rice. Bake in a preheated oven at 350°F/180°C for about 20 mins or until the latik is reduced & becomes bubbly.
Remove from oven & let it cool down. Cut into squares & serve.