These are best eaten on the same day. Chilling firms the mixture and it loses its flavour. Glutinous rice and palm sugar are available from Asian speciality stores. Palm sugar can be crushed with a rolling pin.
ingredients
makes 25 - 30
2 1/2 cups glutinous rice
2 1/2 cups coconut milk
1/2 cup superfine sugar
topping
1 cup desiccated coconut
1/4 cup coconut milk, heated
3 ounce palm sugar, grated
method
1. Put the rice in a large glass bowl and cover with water. Soak for 8 hours or overnight; drain. Line a 12 x 8 inch shallow tin with baking paper, overlapping the two long sides. Line a large bamboo steamer with baking paper.
2. Spread the steamer base with rice, cover and place over a wok. Half-fill the wok with boiling water. Steam for 45 — 50 minutes, or until the grains are softened. Top up the wok with water when necessary.
3. Put the rice, coconut milk and sugar in a large heavy-based pan. Stir over low heat for 10 minutes, or until all the coconut milk is absorbed. Spoon into the tin and flatten the surface. Set aside to cool and firm.
4. For the topping, put the coconut in a small bowl and mix in the coconut milk. Put the palm sugar and 3 tablespoons water in a small pan and stir over low heat for 3 minutes, or until the sugar has dissolved and the syrup has thickened slightly. Stir in the coconut and continue to stir until the mixture holds together. Cover and set aside to cool. Spread the topping over the rice base. Cut into diamonds for serving. Serve at room temperature.
