My boys love this Filipino dessert; my Russian husband and mother-in-law do not. So, it takes a special occasion to make this dish - in this case, Ivan's first cello recital.
Cake:
banana leaves
5 rice-cooker cups (3.75 cup) of glutinous rice
15 oz coconut milk
1 cup sugar
1 tsp pandan or vanilla extract
1/4 tsp salt
1/2 cup each of chopped young coconut and jackfruit (optional)
Topping:
12 oz coconut jam
-OR-
14 oz condensed milk
15 oz coconut milk
1 tbsp cornstarch
1. Preheat oven to 350F and line a 10" x 14" pan with one layer of banana leaves.
2. Cook sweet rice in rice cooker, with appropriate amount of water. Meanwhile, make topping (if you don't have coconut jam): cook over low heat (almost simmering) for 15 minutes, with constant stirring.
3. When rice is done, mix in the rest of the ingredients.
4. Transfer cooked rice mixture to pan, and spread topping on it. Bake for 1 hour. Serve warm.
