2 (360 g) cups malagkit rice, washed once
2-1/2 cups water
4 (40 g) stalks pandan leaves
1 (400 mL) can coconut cream
3/4 (200 g) cup ube halaya*
1 cup sugar
1/2 tbsp ube color and flavor
1/2 tsp iodized fine salt
1/4 cup STAR MARGARINE CLASSIC plus extra for greasing pan
*see Home Foodie Ube Halaya recipe at www.homefoodie.com


1 (400 mL) can coconut cream


  1. Grease and line one 8x8 inch square pan with banana leaves. Set aside.
  2. For latik, combine coconut cream and oil in a pan and cook until the mixture becomes golden brown and curdles. Strain and set aside.
  3. In a sauce pan, combine rice, water and pandan leaves. Cook over medium heat until rice is tender. Set aside.
  4. In another big saucepan, combine coconut cream, ube halaya, sugar, ube color and flavor, and salt. Cook over medium heat until slightly thick. Add cooked rice and continue stirring until well blended.
  5. Add margarine. Continue stirring for about 5 minutes. Pour mixture into prepared pan. Spread mixture evenly and top with latik.

Makes 16 servings.

Yield: 5 cups rice mixture/1 square pan

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