Ingredients:

  • 2 cups glutinous rice (malagkit)
  • 1.5 cups water
  • 0.5 tsp salt
  • 2 cups coconut milk
  • 1.5 cups dark brown sugar
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 1 cup coconut cream

Instructions:

  1. Wash the 2 cups of glutinous rice under cold water twice. Combine the washed rice with 1.5 cups of water and 0.5 tsp salt in a pot. Cook over medium heat until the water is fully absorbed but the rice is still slightly firm. This usually takes about 10-12 minutes. Set aside.
  2. Pour 1 cup of coconut cream into a small skillet over medium low heat. Simmer, stirring occasionally, until the liquid evaporates and the white solids separate from the oil. Continue frying the solids in their own oil until they turn a deep golden brown and smell nutty. Drain the curds (latik) and save the oil for brushing the pan later.
  3. In a large, wide pan, combine 2 cups coconut milk, 1.5 cups dark brown sugar, and the remaining 0.5 tsp salt. Bring to a boil, then reduce to a simmer, stirring until the mixture thickens into a syrupy consistency (approx. 15 minutes). Stir in 1 tsp vanilla extract to the bubbling syrup.
  4. Add the par cooked rice into the coconut sugar syrup. Stir constantly over low heat until the rice has absorbed the liquid and the mixture becomes very thick and heavy.
  5. Brush your 9x9 pan with the reserved coconut oil from the latik. Transfer the hot rice mixture into the pan and flatten it with a spatula. Sprinkle the golden latik evenly over the top until every square inch has a bit of crunch. Let it cool for at least 30 minutes before slicing.