| YOU WILL NEED | ||
| 2 | cups | glutinous rice (malagkit) |
| 1 | can | (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) |
| 1 | tsp | iodized fine salt (or |
| 1 | tbsp | iodized rock salt) |
| 1/3 | cup | thin coconut milk (second extraction) |
| 2/3 | cup | thick coconut milk (first extraction) |
| 25 | drops | green food color |
| 1 | tsp | sugar |
| banana leaves | ||
| 1/2 | cup | ready made coco jam |
| HERE'S HOW | |
| 1 | IN a bowl, soak rice overnight in the refrigerator. Drain then combine fruit cocktail syrup, half of salt and coconut milk. Mix well. Transfer into an 8”x8”x2” pan or glass dish. Cover and steam for 25 minutes. |
| 2 | STIR remaining salt into the thick coconut milk. Divide mixture into 2 portions. Add food color to one portion. Set aside. |
| 3 | SCRAPE the steamed rice and divide into 2 portions. Mix one portion with the plain coconut milk and DEL MONTE Fiesta Fruit Cocktail and sugar. Mix the other rice portion with the colored coconut milk. Place rice side by side back to the container. Cover and steam for another 30 minutes or until rice is cooked. |
| 4 | LINE square pan with banana leaves. Transfer the cooked rice into the pan. Alternate the white and green rice to create a marbled effect. Press rice down to compact it evenly. |
| 5 | COVER with banana leaves. Press with a heavy object. Let stand for 10 minutes. Cut and serve with coconut jam when firm. |
Good source of fiber - may reduce the risk of certain heart disease.
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