Ingredients Jump to Instructions ↓

  1. 4 14-ounce cans coconut milk

  2. 2 1/2 cup Glutinous rice

  3. 1/2 cup Long grain rice

  4. 4 cups Granulated sugar

  5. 1/2 teaspoon Salt

  6. 2 cups Brown sugar, packed

  7. 1 teaspoon Vanilla

  8. 1/2 cup Ground peanuts or pilli nuts, optional

  9. 3 Eggs beaten

Instructions Jump to Ingredients ↑

  1. While wading through my pile of newspaper clippings I ran across the following gem. I can't help but think that it might be even better if you used palm sugar instead of the brown sugar. Never heard of "pilli" nuts++any idea what they are? Open cans of coconut milk without shaking. Spoon off thick milk that has risen to top and measure 2 cups. Measure 4 cups remaining thinner milk. Freeze any unused coconut milk. Mix glutinous and long-grain rice in a bowl. Cover with hot water and let stand for 5 minutes. Drain rice and turn into a heavy 4-quart saucepan. Mix thin coconut milk, granulated sugar and salt with rice. Bring to boil, reduce heat to very low and cook, covered until rice is tender but not soft, about 30 minutes. Turn rice into well-greased 13- by 9-inch baking pan, flatten rice and smooth top; set aside. Mix thick coconut milk and brown sugar in a saucepan. Add vanilla and nuts. Cook and stir until sugar dissolves and syrup thickens, about 5 minutes. Gradually stir some of the hot mixture into eggs, then return to saucepan and cook, stirring constantly, until slightly thickened, about 1 minute. Pour topping evenly over rice. Bake in a 375F oven for 30 minutes. Remove from oven and cool to room temperature. Cut into squares to serve. Serves 16 to 20. From the San Francisco Chronicle, date unknown. Posted by Stephen Ceideburg; February 28 1991.


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