Ingredients:
1/2 kilo “Laon” White Rice soaked in water overnight.
Drain then add 2nd extraction coco milk. Let
stand for 30 min. and grind to a smooth paste.
(include coco milk when grinding rice).
3 coconuts grated
a. 1st extraction: Add 1 1/2 cup hot water and
extract cream. Set aside.
b. 2nd extraction: Add enough water to cover the
rice
1 coconut “ungol” (coco that is in between young and mature)
grated. Grind with the rice.
To the 1 1/2 cups coco cream, add 1/4 kilo refined sugar and cook stirring until it turns to “latik” (heavy syrup stage, not jam). Cool and mix this with the rice paste.
Add: 3 Tbsp. Baking Powder
1 tsp. Baking Soda
1 1/2 tsp. salt
The consistency should be like thick batter.
Line molds with wilted banana leaves and fill 3/4 full. May garnish with buco strings if desired ( it tastes better with buco). Cook in a 350 deg. toaster oven until done, then turn on the broiler in the last 1-2 minutes of baking to get that burnt crisp top crust.
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