OK this must come with a health warning! It is absolutely the sweetest thing that has ever been made in the Barking Baking kitchen. My HUGE thanks to Ronald for introducing me to this traditional sweet treat from the Philippines. He assures me that if in doubt, add sugar. Sounds good to me!
This is very easy to do and absolutely incredible. Try it.
This is very easy to do and absolutely incredible. Try it.
Ingredients
The Rice
The Top
Method
Heat the coconut milk until it is steaming and then add the rice. Stir constantly. It will thicken up like a risotto. This takes about half an hour. If it looks dry pour in some boiling water. Do this until the rice is nice and soft.
Add the sugar and stir well. Put the rice in a ceramic baking dish (or if you want to be a bit upmarket you could make lots of little ones and use ramekins instead) and cook in the oven at 175 degrees for 40 mins.
The Rice
- 3 tins of coconut milk
- 500g glutenous rice
- 500g soft brown sugar
The Top
- 397g condensed milk
- 2 tsp black treacle (molasses)
Method
Heat the coconut milk until it is steaming and then add the rice. Stir constantly. It will thicken up like a risotto. This takes about half an hour. If it looks dry pour in some boiling water. Do this until the rice is nice and soft.
Add the sugar and stir well. Put the rice in a ceramic baking dish (or if you want to be a bit upmarket you could make lots of little ones and use ramekins instead) and cook in the oven at 175 degrees for 40 mins.
When the rice has 15 minutes to go in the oven, pour the condensed milk into a pan and heat slightly. Stir in two teaspoons of black treacle.
Take rice out, allow it to cool for 5 mins (the top should crystallise slightly - because there is so much sugar - so when you tap it with a fork it sounds hard) then spread the condensed milk paste over the top.
Take rice out, allow it to cool for 5 mins (the top should crystallise slightly - because there is so much sugar - so when you tap it with a fork it sounds hard) then spread the condensed milk paste over the top.
Pop it in the fridge and it'll then keep its shape when you cut it, or equally if you cannot resist just dig in straight away! If you have put it in the fridge I suggest you microwave it slightly to take the edge off when you come to eating it, but this is not strictly necessary!
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