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“This recipe was given to me by a dear friend from the Phillipines. She said it was a traditional snack or dessert that she grew up with in her small village. I really like it, though it is definitely sticky so I eat it with a fork on a plate, rather than with my hands.”
READY IN:
1hr 10mins
SERVES:
7-10
YIELD:
18 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook rice, then set aside.
  2. Boil coconut milk in a deep pan or wok, until it is about 1/2.
  3. Add cooked rice and mix well. This takes a bit of time.
  4. Then add brown sugar and mix well. The rice mixture should be fairly dry.
  5. Pat down in a 9 X 12 pan.
  6. Add sesame seeds and coconut.
  7. Cool slightly and cut into serving pieces. Leave in the pan.
  8. For leftovers, place in refrigerator or freezer.
  9. Microwave each piece for about 1 minute to soften.
  10. Cooking time includes cooking of rice - about 20 minutes.
  11. Glutinous rice is also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice.

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