Ingredients:
14-ounce cans of coconut milk: 4
Glutinous rice: 2 1/2 cup
Long-grained rice: 1/2 cup
Granulated sugar: 4 cup
Salt: 1/2 ts
Brown sugar: 2 cup
Vanilla: 1 ts
Peanuts: 1/2 cup (optional)
Eggs: 3
The Steps:
Pre - Preparation:
Grind the peanuts and beat the eggs.
Preparation :
1) Open cans of coconut milk without shaking.
2) Spoon off thick milk that has risen to top and
measure 2 cups.
3) Measure 4 cups of remaining thinner milk.
4) Freeze any unused coconut milk.
5) Mix glutinous and long-grained rice in a bowl.
6) Cover with hot water and let stand for 5 mins.
7) Drain rice and turn into a heavy 4-quart
saucepan.
8) Mix thin coconut milk, granulated sugar and salt
with rice.
9) Bring to boil, reduce heat to very low and cook,
covered until rice is tender but not soft, about 30
mins.
10) Turn rice into well-greased 13-by-9-inch baking
pan, flatten rice and smooth top; set aside.
11) Mix thick coconut milk and brown sugar in a
saucepan.
12) Add vanilla and nuts.
13) Cook and stir until sugar dissolves and syrup
thickens, about 5 mins.
14) Gradually stir some of the hot mixture into
eggs, then return to saucepan and cook, stirring
constantly, until slightly thickened, about 1
minute.
15) Pour topping evenly over rice.
16) Bake in a 375 degrees F oven for 30 mins.
17) Remove from oven and cool to room temperature.
18) Cut into squares to serve.
Calories : 809 per piece.