INGREDIENTS
- 2 cups glutinous rice
- 1/2 cup coconut milk powder
- 2 cups water
- 1/2 cup brown sugar
- a pinch of salt
- 2 tbsp coconut oil
Coconut Caramel Sauce:
- 1 cup coconut milk powder
- 2/3 cup brown sugar
- 1/3 cup condensed milk
- 1 cup water
- Coconut Oil
INSTRUCTIONS
- Wash rice then drain. Soak in water for at least 2 hours. Drain and place in a pot.
- Pour 2 cups of water on the rice.
- Add in the coconut milk powder, brown sugar, salt, and coconut oil. Stir and bring to a boil.
- Reduce heat to low then continue cooking while stirring until the texture thickens and becomes sticky.
- Heat oven to 180 degrees celsius.
- Spread coconut oil on a 9x 13 inches baking dish (you can use a smaller baking dish).
- Transfer the sticky rice to the baking pan and spread well. Set aside.
- Spread the caramel sauce over the sticky rice then bake for about 10 minutes or until the topping becomes firm.
Coconut Caramel Sauce:
- In a pan, combine the coconut milk powder, water, sugar, and coconut oil and stir. Heat the pan under low temperature and bring to a boil.
- Continue to simmer the sauce while stirring occasionally until it thickens.
Credits to: myfresha-licious.com
