Ingredients
• 1 ¾ cup glutinous rice flour¾ to 1 cup coconut milk
• 1 tbsp ube flavoring
• Toppings
• grated coconut
• Grated Dairy Essence Cheddar cheese
• soften butter
• brown sugar
• condensed milk (optional)
Instructions
1. Place glutinous rice and ube flavoring in a bowl then gradually add coconut milk until you form a dough. NOTE: Dough should be not too wet and not too dry.
2. Place inside the refrigerator and chill for a minimum of 30 minutes. While the dough is chilling, cut 5 pcs. of foil measuring approx. 8 x 4 inches. Then brush with butter to avoid sticking.
3. When chilled, grate the dough by using a Dairy Essence Cheddar cheese grater to make it into grain-like pieces.
4. Scoop about 3 tbsp of the grated dough and place it in the middle of the foil.
5. Seal the foil making sure the grated dough inside is packed tightly and is in a tube shape. Finish all of the dough repeating the process.
6. Arrange them in a steamer and steam for 10 minutes at medium heat. Remove from steamer and take out from foil.
7. Place the contents over a piece of banana leaf. Spread butter all over and then top with freshly grated coconut and muscovado sugar.