Hinagom

Ingredients

Measure and prepare everything before you begin cooking.

• 200 g uncooked glutinous rice grains, not cooked rice or ready-made rice flour
• 150 g freshly grated mature coconut meat, finely grated and unsweetened
• 250 ml full-fat unsweetened coconut milk
• 100 ml water, plus up to 50 ml hot water if needed
• 100 g brown sugar
• 2 g fine salt
• 12 food-grade banana-leaf rectangles, about 15 × 20 cm, or baking parchment
• 5 ml neutral oil, for lightly greasing leaves and the shaping spoon

Instructions

1. 1

   Check the dry rice for debris; follow any package cleaning directions. If it needs rinsing, drain and dry it completely before toasting, allowing extra time. Put the dry grains in a heavy pan over medium-low heat.

2. 2

   Toast for about 12–18 minutes, stirring frequently, until fragrant and light golden throughout. Avoid dark or burnt grains. Spread on a tray and cool for about 10 minutes before grinding.

3. 3

   Using a grinder rated for dry rice or grains, grind in small batches to a fine powder. Sieve, then regrind any coarse pieces and return them to the powder; use all of the rice. Do not use an appliance that cannot safely grind dry grains.

4. 4

   While the rice cools, wipe and briefly warm the banana leaves until flexible, then grease lightly. In the pan combine coconut milk, 100 ml water, grated coconut and salt. Bring to a gentle simmer and cook for 8–10 minutes, stirring, until the coconut is tender and the mixture is hot throughout.

5. 5

   Lower the heat. Gradually stir in the toasted ground rice and sugar, pressing out lumps. Cook, stirring and scraping the base continuously, for approximately 15–20 minutes until a cohesive thick mass pulls from the pan and has no wet flour paste. If it becomes crumbly before cooking through, add the reserved hot water in 15 ml amounts, only as needed. Do not taste an uncooked mixture.

6. 6

   Transfer to a shallow heatproof dish and cool for about 15 minutes, just until safe to handle. Weigh the cooked mixture and divide into 12 equal portions. Shape short flattened oblongs with a lightly oiled spoon and fold each inside a leaf or parchment wrapper. Leaves are not eaten. Allow further cooling if needed; refrigerate within 2 hours of finishing cooking.