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Glutinous rice - 300 gms
Coconut milk - 450 ml
Palm sugar - 120 gms
Salt - 1 tsp
Fresh coconut pulp - 160 gms
Sugar - 8 tbsp


  • Heat the palm sugar with the coconut pulp in a saucepan until the sugar has dissolved.
  • Stir continuously for about fifteen minutes, until the mixture caramelises slightly.
  • Remove from the heat and set aside, allowing to rest.
  • At the same time, heat the coconut milk, adding white sugar and a tsp of salt.
  • Bring to the boil and stir continuously so that it does not become lumpy. (the sugar and salt should dissolve in the mixture).
  • When boiling, add the rice to the coconut milk and simmer for about five minutes. When the rice is ready, pour into a bowl and cover with the caramelised coconut.

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