I made this kakanin for fun. These are sticky rice rolls that look like Japanese sushi. The rice roll is sweet sticky rice cooked in coconut milk and filled with a selection of Filipino favourite sweets such as halaya , sweet coconut and mango jam. You can ring the changes with any filling you like. The filled rice roll is lightly dredged in toasted dessicated coconut before being cut.
2 c. short grain rice (pudding rice)
3 c. coconut milk
1/2 c. sugar
ube jam (halaya)
fresh or tinned mango slices
toasted dessicated coconut
Soak uncooked rice in water. Drain well.
Combine rice, sugar and coconut milk in a pan and bring to a boil, uncovered. Simmer on very low heat, stirring occasionally until all the liquid is absorbed and the rice is cooked. Let the rice rest until cool enough to handle.
Cover a sushi mat with cling film and lay a sheet of non-stick baking paper. Scoop out 1/3 of the cooked rice on top of the paper, cover with another sheet of baking paper, and lightly roll with a rolling pin to make a 1cm. thick sheet of rice. Take the top sheet of paper off. Put a long, log shape of filling in the middle of the rice and roll with the sushi mat. Roll in toasted dessicated coconut before cutting into pieces.
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