RICE CAKE SWEET RECIPES

Steps:

• Soak rice in 3 1/2 cups water overnight.
• Combine rice with coconut milk, sugar, and salt in a rice cooker or heavy non-stick pot over medium low heat, stirring frequently until fully cooked. Add a little more water if needed. If you are using a rice cooker, keep cooker on warm setting until rice is cooked.
• Line a 9x13x2 inch pan with foil greased with butter.
• Transfer rice to pan and spread evenly; smoothing the top with the back of a spoon. Set aside.
• Combine flour and 4 tablespoons water in a small cup and stir to make a slurry and set aside.
• Combine brown sugar, butter, evaporated milk, and milk in a non-stick saucepan over medium heat. Cook, stirring constantly until mixture comes to a boil.
• Stir in flour mixture and whisk until sauce has thickened and is smooth.
• Spread over rice evenly.
• Brown top under broiler for 3-5 minutes until golden brown. Do not burn.
• Let cool at room temperature until firm and cut into pieces with a plastic knife.
• I decrease the sugars by 1/2 cup and cut the salt to 1/2 tsp as I do not like very sweet desserts. Sweet rice is available in Asian markets. The short grain sweet rice is normally used. Long-grained glutinous rice is used by Thai's for sweet sticky rice. Coconut milk can be purchased canned or frozen.

Steps:

• Wash the glutinous rice, set in a pot and add the water. Bring to a boil, then turn the heat down to simmer until the liquid is fully absorbed by the rice. On a separate pan over medium heat, dissolve the brown sugar in the coconut milk, let it boil until thick. Add the cooked rice and mix until very thick consistency. Place the banana leaves at the bottom of the 'bilao' or a big rounded plate and brush with oil, spread the sticky sweet rice on the leaves and flatten evenly. Toppings is 'latik' (optional) - a stir fried coconut milk cooked until oils secretes and dries up leaving a golden brown coconut flakes.