Rated 4 out of 5 based on 2 votes
- 4 cups sweet rice or glutinous rice
- 400 ml coconut cream
- 800 ml coconut milk
- 2 cups brown sugar
- 1.5 cups water
Before starting to prepare for the other ingredients, Rice must be soaked at least 2hours in a filtered water.
Step 1- Making Coconut Oil and Latik (coconut flakes/grain)
-Pour coconut cream in a non stick skillet and bring to a boil in a high to medium high heat until coconut oil will be produced until you smell the aroma of the coconut oil and the flakes are medium dark brown. Drain and put aside.
Step 2- Cooking Sweet Rice
-Pour the coconut oil into medium size wok
-Follow by drained rice, coconut milk and water, stir in non-stick pan to incorporate the ingredients and cover to simmer in medium low heat for 2minutes or until you see some boiling effect
-Stir the rice, to prevent it from sticking or burning in the bottom and keep stirring until the liquid will almost evaporated and the consistency of the rice is like porrage
-Add brown sugar and mix well to incorporate the mixtures
-Add the coconut flakes/grain that was put aside for the aroma scent
-Stir until consistency or desired cooked taste.
-Cooked rice should be spread and cooled
-Take a springroll wrap in the desire size, wrap and deep fry until golden brown
-Drain and serve
Yield 24-48 pcs.
Leave a Review
Should be yummy
Where can I get the spring roll wraps?