Ingredients

2 cups malagkit na bigas

2 cupswater

pinch of salt

2 pieces fresh pandan leaves

½ cup Coco Mama Fresh Gata

1 can, 410ml Angel Evaporada

¾ cup white sugar

10 pieces of large lumpia wrapper

cooking oil for deep frying

Yema Spread

4 large egg yolks, beaten

1 can, 380g Angel Condensada

2 Tablespoons butter or margarine

Pinch of salt

prepared or store bought ube halaya

prepared or store bought leche flan

chopped roasted peanuts

ube ice cream

grated cheese

Procedure

1. Line an 8×8-inch square baking pan or Pyrex pan with banana leaves and lightly grease with coconut oil. Set aside.

2. Rinse the glutinous rice three times. Place the rice in a medium pot, add water, salt, and pandan leaves. Bring to a simmer over medium heat for 10 minutes, then reduce the heat to low, cover, and cook until the liquid is absorbed and the rice is half-cooked.

3. In a medium pan, combine Angel Evaporada, gata, and sugar. Cook over medium heat, stirring constantly, until the mixture becomes thick and syrupy.

4. Gently fold the syrup into the rice until evenly coated. Continue cooking, stirring occasionally, until the rice fully absorbs the syrup and is completely cooked. Transfer the mixture into the prepared pan and spread evenly. Let it cool.

5. To make the yema spread, mix the beaten egg yolks and Angel Condensada in a bowl until well combined.