Loading...

Pour 3 cups of coconut milk into a large pan.

Add 1 cup of brown sugar to the coconut milk in the pan.

Mix the coconut milk and sugar well using a spatula until combined.

Add 500g of cooked glutinous rice to the pan with the coconut milk and sugar mixture.

Stir the mixture to incorporate the rice evenly.

Cook the mixture over medium heat, continuously stirring, until it becomes thick and sticky. This will take approximately 10-15 minutes.

Once thick and sticky, transfer the glutinous rice mixture from the pan onto a round serving plate lined with a banana leaf.

Spread the glutinous rice mixture evenly on the plate using a spatula, forming a flat, round base.

Pour the pre-made coconut caramel topping (latik topping) over the spread glutinous rice.

Spread the topping evenly across the entire surface of the rice using a spatula.

Use a spatula or knife to score the topping into desired serving sizes, such as squares, before serving.


Pour 3 cups of coconut milk into a large pan.

Add 1 cup of brown sugar to the coconut milk in the pan.

Mix the coconut milk and sugar well using a spatula until combined.

Add 500g of cooked glutinous rice to the pan with the coconut milk and sugar mixture.

Stir the mixture to incorporate the rice evenly.

Cook the mixture over medium heat, continuously stirring, until it becomes thick and sticky. This will take approximately 10-15 minutes.

Once thick and sticky, transfer the glutinous rice mixture from the pan onto a round serving plate lined with a banana leaf.

Spread the glutinous rice mixture evenly on the plate using a spatula, forming a flat, round base.

Pour the pre-made coconut caramel topping (latik topping) over the spread glutinous rice.

Spread the topping evenly across the entire surface of the rice using a spatula.

Use a spatula or knife to score the topping into desired serving sizes, such as squares, before serving.
