Glutinous Rice with Coconut Topping - a kind of 'dry' rice pudding made from glutinous rice & coconut milk. It is cooked by steaming. The dessert rice is topped with fresh grated coconut sweetened with palm sugar. It is traditionally wrapped in banana leaves folded into a pyramid shape.INGREDIENTS :
- 2 cups glutinous rice [short grained]
- 1 tsp salt
- 1 can coconut milk
- 2 pandan leaves [Substitute: coconut essence]
- Banana leaves, cut into 4x6 inch - blanched in hot water to soften for folding, lightly greased [optional]
- 2 cups fresh grated coconut, white part only [Substitute: Desiccated coconut]
- ½ cup gula Melaka [Malaccan sugar] [Substitute: gula Jawa; palm sugar]
- 1 tbsp sugar
- 2-3 tbsp water
- Measure and set aside 10 fl oz coconut milk [this is the 'thick' coconut milk]
- Measure 5 fl oz water and add to this 5 fl oz coconut milk [this is the 'thin' coconut milk]
- Mix glutinous rice with thin coconut milk and salt
- Put into a small greased metal container
- Steam for 20 mins till all the liquid is absorbed
- Stir in thick coconut milk, mix well and steam another 5 mins
- In a saucepan over med heat, add gula Melaka [Malaccan sugar], sugar and water, stir to dissolve
- Add fresh grated coconut [or desiccated coconut] and pandan leaves [or coconut essence]
- Cook over low heat, stirring continuously till coconut filling is quite dry
- Discard pandan leaves, if using
- Place a big spoonful of the steamed glutinous rice rice in the middle of the banana leaf square
- Top with a generous dollop of coconut filling
- Fold banana leaf into a neat pyramid shape
- Serve warm or at room temperature
