Glutinous Rice Pudding, Philippines
- 1½ cups glutinous rice
- 1½ cups thick coconut milk (first extraction)
- 3 cups thin coconut milk (second extraction)
- ¼ kg brown sugar cake (panocha) (substitute: densely packed brown sugar may be used)
- 1 tsp anise seeds
Wash rice, then cook in thin coconut milk. Set aside. Make sugar-coconut sauce by melting sugar cake in thick coconut milk and adding anise seed and then cornstarch to thicken.
Spread cooked rice in pan lined with aluminum foil or banana leaves. Spread sugar-coconut sauce on top. Place in oven and bake for 15 minutes. Then broil 5 minutes to brown topping.Vilma Garrity