From the recipe collection
Sinukmani
Batangas sticky rice cooked with coconut milk and brown sugar until glossy and chewy, then finished with thick coconut caramel or latik.
- Prep time
- 20 min
- Cook time
- 55–70 min
- Yield
- 10–12
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Ingredients
Tick ingredients as you prepare.
Method
- Line a tray with softened banana leaf or grease it lightly.
- Cook glutinous rice with water until the grains are about three-quarters tender and the liquid is absorbed.
- In a wide heavy pan, simmer coconut milk, brown sugar, and salt until dissolved.
- Add the partly cooked rice and stir continuously over medium-low heat.
- Cook 20–30 minutes, folding and scraping until the rice is glossy, sticky, and pulls from the pan.
- Transfer to the lined tray and smooth with an oiled spatula.
- Simmer coconut cream separately until thick and caramel-like, or cook it further for latik curds and oil.
- Spread the topping over the rice and cool completely before slicing.
