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1
While wading through my pile of newspaper clippings I ran across the following gem.
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2
I cannot help but think which it might be even better if you used palm sugar instead of the brown sugar.
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3
Open cans of coconut lowfat milk without shaking.
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4
Spoon off thick lowfat milk which has risen to top and measure 2 c.. Measure 4 c. remaining thinner lowfat milk.
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5
Freeze any unused coconut lowfat milk.
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6
Mix glutinous and long-grain rice in a bowl.
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Cover with warm water and let stand for 5 min.
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Drain rice and turn into a heavy 4-qt saucepan.
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Mix thin coconut lowfat milk, granulated sugar and salt with rice.
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Bring to boil, reduce heat to very low and cook, covered till rice is tender but not soft, about 30 min.
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Turn rice into well-greased 13- by 9-inch baking pan, flatten rice and smooth top; set aside.
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12
Mix thick coconut lowfat milk and brown sugar in a saucepan.
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Add in vanilla and nuts.
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Cook and stir till sugar dissolves and syrup thickens, about 5 min.
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Gradually stir some of the warm mix into Large eggs, then return to saucepan and cook, stirring constantly, till slightly thickened, about 1 minute.
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Pour topping proportionately over rice.
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Bake in a 375F oven for 30 min.
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Remove from oven and cold to room temperature.
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Cut into squares to serve.
