I will be honest, it takes hours of preparation and cooking but all worth the wait. I know this won't be the last I am making this and next time will be a lot better.
- 1 lb. sticky rice or malagkit rice
- 1/2 teaspoon lye water
- 1/2 cup coconut milk
- 1/4 teaspoon salt
- 2 cups grated young coconut (I used bottled macapuno string)
- 1 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 cup water
- banana leaves
- kitchen twine or thick thread
- Wash sticky rice and drain excess water.
- Add lye water, coconut milk, salt and stir well.
- Let the mixture sit for at least 3 hours.
- After 3 hours, mixture is ready to wrap.
- I used store bought round cut ready to use banana leaves. Make sure to clean banana leaves using wet towel and microwave for few minutes or heat on fire to soften and easy wrapping.
- Lay banana leaves on a cutting board or a plate. Scoop 2-3 tablespoon rice mixture and wrap. Secure with kitchen twine or thick thread.
- Arrange in a large casserole and cover with enough water.
- Boil for at least 2 hours.
- Optional - I steamed it for additional half an hour making sure sticky rice is fully cooked.
Making the Latik:
- Using a sauce pan mix water and sugar. Stir well.
- Add young coconut and vanilla. Cook in medium low heat.
- Simmer till sauce thickens but not dry.
Arrange in a platter and serve. Top with sweetened young coconut. Enjoy with your favorite beverage.