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Print this Recipe    Coconut Rice Cakes

Puto Maya (Coconut Rice Cakes)
Serves 6-8

3 cups sweet rice (sold in Oriental stores)
6 cups coconut milk (sold in Oriental stores)
1 cup brown sugar
2 cups grated coconut

In a 6-quart saucepan, bring sweet rice and coconut milk to a boil,
then lower heat and simmer until liquid is absorbed and rice is
soft. Place on a large platter. Mix brown sugar and grated coconut.
Serve as a topping or side dish with the rice cake.

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11 of 14 people found the following review helpful:
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the real rice cakes, November 13, 2004 - 10:11 PM
Reviewer: Anonymous from USA
it may look easy and simple but i think not. the real way is to let the sweet rice sog in water over night, and then you put it in an asian steamer to steam the rice for about 1 hour. In another pan, u put in the coconut milk and and let it boil. after that, you put the brown sugar in and mix it up. once the rice and sauce is ready, u put it on a platter then pour the sauce on it. after that you mix it up and grate the coconut meat onto it. its easy but just takes a long time

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