- 1 tablespoon coconut oil or melted butter- 1 pandan leaf, optional- 5 cups coconut milk- 1 3/4 cups brown sugar- 1/4 teaspoon salt- 2 cups glutinous rice, washed and drained well- 1 1/2 cups water
- Brush bottom and sides of a 5 x 8 baking dish with coconut oil or melted butter. Set aside.- In a wide, non-stick pan over medium heat, combine 4 cups of the coconut milk, 1 cup of the brown sugar, and salt. Bring to a simmer, stirring until sugar is dissolved. - If using, tie a pandan leaf into a knot and add to coconut milk-sugar mixture.- Add rice and cook, stirring occasionally, for about 20 to 25 minutes or most of the liquid is absorbed. Remove pandan leaf and discard.- Add water in 1/4 cup increments and continue to cook, stirring regularly, for about 25 to 30 minutes or until rice is fully cooked and the mixture is very thick and sticky. - Meanwhile, In a non-stick pan over medium heat, combine the remaining 1 cup coconut milk and 3/4 cup brown sugar. Cook, stirring occasionally, until very thick yet spreadable.- Transfer cooked rice into the prepared baking dish and flatten evenly. - Spoon coconut caramel topping over rice and spread across the surface to completely cover.- Bake in a 350 F oven for about 15 to 25 minutes or until topping is firm. Increase temp to 375 F and continue to bake for another 15 to 20 minutes or until topping is golden. - Remove from oven and allow to cool before slicing.