Ingredients A |
|
|
2 |
Cups |
Sweet Rice |
2 |
Cups |
Water |
1 |
Tbs. |
Oil |
|
|
|
Ingredients B |
|
¾ |
Cup |
Longan fruit** (optional) |
¾ |
Cup |
Brown Sugar |
|
|
|
|
|
|
|
|
|
- Wash rice in water, drain. Cook Ingredients A in a rice cooker. When ready, allow rice to remain covered in the rice cooker for additional 10 minutes. (Please note: if using the measuring cup from the rice cooker, use 3 cups of rice and fill water to line 3 in the container.)
- Remove rice from the rice cooker. Add Ingredients B to rice. Gently mix well with a spatula.
- Line a 8’x12’ (or approximate size) baking pan with saran wrap, and grease the saran wrap. Pour in sticky rice and gently press down with a spatula.
- Set rice cake aside until cool. Cut and serve.
**Longan can be replaced with raisin, dried cranberries or cherries as desired.