The sweet shared across maritime Southeast Asia, from Java to Sulu: glutinous rice flour, coconut milk and palm sugar stirred over low heat for hours into a toasted paste that is cut into candies. In the Philippines it lives in the Moro zone, with the Maranao and in Zamboanga.
Ingredients
2 cups glutinous rice flour
3 cups thick coconut milk
1 1/2 cups palm sugar (or brown sugar)
1/2 tsp salt
1 tbsp oil for the pan
140–220 kcal per typical serving.
1 large candy (estimated from the typical recipe)
