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Ingredientes
- 4 x 14 oz cans coconut lowfat milk
- 2 1/2 c. glutinous rice
- 1/2 c. long grain rice
- 4 c. granulated sugar
- 1/2 tsp salt
- 2 c. brown sugar, packed
- 1 tsp vanilla
- 1/2 c. grnd peanuts or possibly pilli nuts, optional
- 3 x Large eggs beaten
Direcciones
- While wading through my pile of newspaper clippings I ran across the following gem. I cannot help but think which it might be even better if you used palm sugar instead of the brown sugar.
- Open cans of coconut lowfat milk without shaking. Spoon off thick lowfat milk which has risen to top and measure 2 c.. Measure 4 c. remaining thinner lowfat milk. Freeze any unused coconut lowfat milk.
- Mix glutinous and long-grain rice in a bowl. Cover with warm water and let stand for 5 min. Drain rice and turn into a heavy 4-qt saucepan. Mix thin coconut lowfat milk, granulated sugar and salt with rice.
- Bring to boil, reduce heat to very low and cook, covered till rice is tender but not soft, about 30 min. Turn rice into well-greased 13- by 9-inch baking pan, flatten rice and smooth top; set aside.
- Mix thick coconut lowfat milk and brown sugar in a saucepan. Add in vanilla and nuts.
- Cook and stir till sugar dissolves and syrup thickens, about 5 min.
- Gradually stir some of the warm mix into Large eggs, then return to saucepan and cook, stirring constantly, till slightly thickened, about 1 minute. Pour topping proportionately over rice.
- Bake in a 375F oven for 30 min. Remove from oven and cold to room temperature. Cut into squares to serve.
- Serves 16 to 20.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 12 servings | |
| Calories 1215 | |
| Calories from Fat 392 | 32% |
| Total Fat 46.51g | 58% |
| Saturated Fat 39.03g | 156% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 159mg | 7% |
| Potassium 584mg | 17% |
| Total Carbs 197.44g | 53% |
| Dietary Fiber 7.6g | 25% |
| Sugars 103.7g | 69% |
| Protein 10.36g | 17% |
