Ingredients

3 cups/1kg sticky rice, soaked in water 4 hours

1/2 cup sugar

3 cups coconut milk

1 teaspoon salt

  Banana leaves, for wrapping

  Toothpick, for wrapping

Instructions

1. Soak sticky rice in water for 4 hours or       overnight.

2. In a large bowl, combine coconut milk, sugar and salt together until sugar and salt dissolved. Set aside.

3. Heat up the stream pot on medium high heat, rinse the sticky rice and steam until the rice is done about 20-30 minutes.

4. After the is cooked, immediately transfer/combine the sticky rice into the coconut cream, gently mix well.

5. Make rectangle banana leaf, scoop 2 spoons of sticky rice into a prepared banana leaf, than 1 spoon of Taro cream on top. Wrapped well. Repeatedly wrapped until it’s done.

6. Grills on medium low heat. Serve warm.

Stuffing Mashed Taro

Ingredients:

3 cups steamed taro, mashed

1 cup palm sugar

1/4 cup evaporated milk

1/4 teaspoon salt

Methods

• In a medium pot, combine mashed Taro, palm sugar, evaporated milk and salt on medium heat, stirs constantly until done. Let’s it cool before wrapping with sweet sticky rice.