INGREDIENTS

1 teaspoon coconut oil
2 cups glutinous rice
2 pieces fresh pandan leaves
2 cups water
pinch of salt
1 can, 410ml angel evaporada
1/2 cup coco mama fresh gata
1 cup coconut oil for greasing, fresh banana leaves, coconut latik for topping (optional )

PROCEDURE

1. Line an 8×8 inch square baking pan or pyrex pan with banana leaves and grease with coconut oil. Set aside.
2. Wash glutinous rice three times. Place washed rice in a medium size pot, add pandan leaves, water and salt. Bring to a simmer over medium heat for 10 minutes then turn the heat to low and cover. Let it cook until the liquid is absorbed, and the rice is half done.
3. Combine Angel Evaporada, gata and brown sugar on a medium size pan. Cook over medium heat while stirring consistently until mixture is thick and syrupy.
4. Add cooked rice. Gently mix and fold rice and syrup until fully coated. Cook while stirring from time to time until rice completely absorbed the syrup and rice is fully cooked.
5. Transfer mixture into the prepare pan and spread out evenly. Let cool.
6. Sprinkle with latik and slice into squares and serve.