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Ingredients

4 cups uncooked glutinous white rice 6 cups cold water 1 (14 ounce) can coconut milk, divided 1 ⅓ cups white sugar 1 ⅓ cups brown sugar 3 tablespoons coconut preserves (such as Phil Supreme®)

Nutrition Info

463.3 calories carbohydrate: 90.3 g cholesterol: : - fat: 9.5 g fiber: 2.1 g protein: 5.4 g saturatedFat: 6.2 g servingSize: - sodium: 16.6 mg sugar: 37.8 g transFat: : - unsaturatedFat: : -

Soak rice overnight in the water.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan.
Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice.
Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely, cut into squares to serve.

1 - 9x13 inch pan

Filipino coconut dessert.