Coconut Rice Cakes

Coconut Rice Cakes

Ingredients:
2 cups glutinous rice, soaked overnight
1 can (14 oz) coconut milk
1 cup water
3/4 cup granulated sugar
1/2 teaspoon salt
1 cup shredded coconut, toasted
Banana leaves or parchment paper, for wrapping

Directions:
Drain the rice after soaking and combine it in a pot with coconut milk, water, sugar, and salt. Bring the mixture to a boil, then reduce the heat to low.

Cover and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
Remove from heat and let the rice cool slightly. Stir in half of the toasted shredded coconut.
Take banana leaves or parchment paper and cut them into squares. Place a spoonful of the coconut rice mixture onto the center of each square. Fold the paper or leaf around the rice to form a cake, securing it with a string if necessary.
Steam the wrapped rice cakes for 20-30 minutes, or until they are firm and cooked through.
Once done, let them cool slightly before unwrapping. Sprinkle with the remaining toasted shredded coconut before serving