Back to 12 servings 2 cups glutinous rice, also called sticky or sweet rice; rinsed well 2 cups water, for cooking the rice 2 cans (about 13.5 oz / 400 ml each) full-fat coconut milk, divided; not the beverage kind 1.5 cups dark brown sugar, muscovado gives the deepest flavor 0.5 teaspoon salt 1 teaspoon vanilla extract, optional; pandan extract also works 1 can (about 13.5 oz) coconut cream, for the latik; avoid brands with stabilizers coconut oil or vegetable oil, for greasing the pan banana leaves, optional, for lining the pan
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1 Step 1: Rinse the glutinous rice in several changes of water, swishing until the water runs mostly clear, then drain well.2 Step 2: Cook the rinsed rice with 2 cups of water in a pot or rice cooker until tender and the water is absorbed, about 18 to 30 minutes. Keep covered off the heat.3 Step 3: Simmer the coconut cream in a wide nonstick skillet over medium heat, stirring every few minutes, about 30 minutes, until the curds separate from the oil and turn deep golden brown. Strain out the curds (latik) and reserve the oil for greasing. Set the curds aside to crisp.4 Step 4: Grease an 8-inch square or 9-inch round baking pan with the reserved coconut oil, optionally lining it with banana leaves.5 Step 5: Wipe out the skillet, then pour in 1 can of coconut milk and add the brown sugar and salt. Heat over medium-high until boiling, then turn the heat down and let it bubble gently for roughly 10 minutes, stirring often. It's ready when it has thickened into a dark caramel that leaves a coating on the back of a spoon. Take it off the heat and mix in the vanilla.6 Step 6: Add the cooked rice and the remaining coconut milk to the caramel. Stir over medium heat about 5 to 25 minutes, until the liquid is absorbed and the mixture is very thick, sticky and pulling away from the sides of the pan.7 Step 7: Reserve about 1/2 cup of the caramel. Press the rice mixture evenly into the greased pan and spread the reserved caramel over the top.8 Step 8: Bake at 375°F (190°C) for 20 to 25 minutes, until the topping is hot, bubbling and golden brown at the edges. Watch the top toward the end so it does not burn.9 Step 9: Cool on a wire rack for about 45 minutes. Slice into 12 to 16 squares and top each with a sprinkle of the crispy latik curds before serving.getsaucepan.com/r/30d73262-e35d-5e40-9c1d-b4958f78532f
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