Philippines was one of the countries that were colonized by Spain in the 1500. This dish was one of the top meal, especially on merienda time. The following are the ingredients of this dish.
3 cups glutinous rice (malagkit)
2 cups coconut cream
2-1/2 cups sugar
1-1/4 cups grated young coconut (buko)
Let us start cooking bu toasting the malagkit until light brown ( reserve 1/2 cup fro dusting). Set aside. Boil the coconut cream, add the white sugar, stir for about 15 minutes. Mix in young coconut and toasted malagkit. Cook over low heat until mixture is thick. Let it cool. Place greaseproof paper on tray and dust with remaining toasted malagkit. Place mixture onto tray. Flatten to about 1 inch thick then cut into 3 cm x 10 cm bars. Rool each piece with toasted malagkit and wrap in cellophane.
3 cups glutinous rice (malagkit)
2 cups coconut cream
2-1/2 cups sugar
1-1/4 cups grated young coconut (buko)
Let us start cooking bu toasting the malagkit until light brown ( reserve 1/2 cup fro dusting). Set aside. Boil the coconut cream, add the white sugar, stir for about 15 minutes. Mix in young coconut and toasted malagkit. Cook over low heat until mixture is thick. Let it cool. Place greaseproof paper on tray and dust with remaining toasted malagkit. Place mixture onto tray. Flatten to about 1 inch thick then cut into 3 cm x 10 cm bars. Rool each piece with toasted malagkit and wrap in cellophane.
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