Sweetened sticky rice with coconut cream produces a smooth buttery and nutty confection that you can take your time eating. It's rarely eaten hot and generally warm. Sliced bananas or mango complements this base stunningly well and has caused more than a few people to learn the process even if they learn no other cooked recipe

  • 500 gm (~1 lb) of "pulu" rice (glutinous rice)
  • 285 gm (10 oz) finely shredded fresh coconut
  • 445 gm (15 fl oz) coconut milk
  • 200 gm (7 oz) sugar

  1. Prepare and cook the rice.
  2. Dilute sugar in water until it becomes syrupy.
  3. Add syrup to rice along with the coconut milk and shredded coconut.
  4. Mix all ingredients very well and then pour onto a plate.
  5. Let it cool and harden in the refrigerator.