This delicious sticky rice recipe is slightly sweet and slightly earthy, and the browned coconut curds on top make it even better!
Ingredients:
Banana Leaves
3 Cans of Coconut Milk
2 Cups off Glutinous Rice (rinsed)
1 2/3 Cup of Water
1 Tbsp Ground Ginger
1 Cup Brown Sugar
1 Tsp Vanilla or Panadan Syrup (optional)
Recipe Guide:
Preheat oven to 350 Degrees
Line an 8x8 pan with Banana Leaves and coat leaves with coconut oil
Mix 1 cup of coconut milk and 1 cup of water in a large pot over medium heat. Add the glutinous rice and vanilla/pandan
Bring mixture to a simmer, then turn the heat to low and cover
The rice should be cooked at this point, but add the remaining 2/3 cup of water if needed, then set aside
While the rice is cooking, prepare the latik syrup in a saucepan by combining 2 cups of coconut milk, 1 cup of brown sugar, and ground ginger. Simmer until the syrup is reduced to a caramel color
Add the latik syrup mixture to the sticky rice, but set aside 1/2 cup of the syrup for later
Allow the mixture to simmer together until the rice is nice and tender
Put the mixture into the banana leaf-lined pan and put the reserved syrup on top
Bake in the oven for approximately 45 minutes or more until the syrup is bubbly on top
While the sticky rice is baking, add 1 can of coconut milk into a saucepan and allow to reduce until the coconut oil and curds separate
Allow sticky rice to cool then serve!
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