I thought of making this recipe because I miss the taste of Filipino sweets. We plant and harvest sweet rice in our rice fields and my grandmother and aunts would make different kinds of delicacies, but it was like a golden rule that it had to be made with coconut milk. I remember my uncles grating fresh coconut from the tree in the yard to get the most fresh, sweetest coconut milk. I added creamy peanut butter to add a new taste and my family just loved it!
2 1/2 c
coconut milk, unsweetened
peanut butter, creamy
1Wash sweet rice in cold water and rinse.
2In a medium saucepan, boil sweet rice, 2 cups coconut milk, water, brown sugar and 1/2 cup of peanut butter. Add more water as needed until rice is cooked.
3Pre-heat oven at 350 degrees, grease a quarter sheet pan and spread cooked rice evenly. Set aside.
4In a small saucepan, boil the remaining 1/2 cup of coconut milk and 1 1/2 cups of peanut butter until the peanut butter is dissolved. Spread evenly on top of cooked rice.
5Bake for 25 minutes or until top is dark brown.
6Cut into 2 inches squares, or into desired sizes.