56 oz Coconut milk (4 cans)
2 1/2 c Glutinous rice
1/2 c Long grain rice
4 c Granulated sugar
1/2 ts Salt
2 c Brown sugar; packed
1 ts Vanilla
1/2 c Ground peanuts or
- pilli nuts (optional)
3 Eggs; beaten
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 qt
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 13x9" 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 375°F oven for 30 minutes. Remove from oven and cool to
room temperature. Cut into squares to serve.
Recipe FROM: San Francisco Chronicle, date unknown.
