1½ cups glutinous rice
400ml coconut cream (can use tinned)
1½ cups boiling water
½ cup sugar

½ cup coconut milk (I use coconut milk powder and warm water for this)
1½ cups desiccated coconut
½ cup sugar
¼ cup water.

Put the rice and boiling water in deep, microwave-safe dish, cover with plastic cling wrap and cook in the microwave on high for 10 minutes (the time will depend on the wattage of your microwave).

Heat the coconut cream and sugar over low heat until sugar is dissolved. Add the rice and cook over low heat (stirring occasionally) until the coconut cream is absorbed. Cool.

Make the topping: Heat coconut milk and add the coconut, then set aside. Put sugar and water in a saucepan; stir over low heat until sugar has dissolved then simmer until syrup has thickened slightly. Add the coconut mixture and stir until mixture holds together. Cover and set aside to cool.

Line a 20 x 30cm shallow dish with non-stick baking paper and spread the rice evenly over the base. Spread with the cool topping.

Shirley Kerle, Mackay Branch

DATE: April 2001

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