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cups Glutinous rice
cups of water
can coconut milk – 400mls
cups dark muscovado
bottle macapuno- 340g
1. Rinse 3 cups of
glutinous rice and add 3 cups of water and boil using a rice cooker.
2. Meanwhile, in the
pot combine, 1 can of coconut milk and 2 cups of muscovado. Continue stirring
until slightly thick.
3. Take 1 cup of syrup
and set aside for toppings.
4. Add glutinous rice
to the remaining syrups and stirring constantly to keep from burning, continue
cooking until the rice dry.
5. Spread the rice
mixture in a pyrex dish. Set aside.
6. Meanwhile, prepare
the topping. Take the mixture and add 1 bottle of macapuno and cook over low
heat until thick.
7. Pour topping over
rice mixture and bake in a preheated 180C oven over 20 minutes.
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