Basa-Basa sa Nipa

Method

1. Rinse and drain the soaked rice.
2. If using nipa wine, taste it and measure carefully; the finished dessert should be aromatic rather than alcoholic.
3. Simmer the rice with water and pandan over medium-low heat, stirring every few minutes, until the grains begin to open.
4. Add coconut milk and salt and continue cooking until the rice is very tender and the porridge thickens.
5. Stir in fresh nipa sap, or the measured nipa wine mixture, and brown sugar. Simmer gently for 5–8 minutes.
6. Add coconut cream and cook until the porridge coats the spoon but still flows; it thickens considerably as it cools.
7. Taste and adjust sweetness. For anyone avoiding alcohol, use only the non-fermented pasteurized sap option from the start; extra simmering cannot guarantee an alcohol-free dessert.
8. Rest 10 minutes and serve warm with latik.