2 cups of glutinous rice (Calrose Rice works) – washed and drained
1 cup canned coconut milk, plus 2 cups to make the caramel
1 cup water
2 teaspoons pandan extract
1 cup dark brown sugar
1 teaspoon vanilla extract
Vegetable or coconut oil – for greasing the pan
Instructions:
Generously grease a baking pan and set aside.
Add water, 1 cup coconut milk, and pandan extract to a large pot over medium heat. Add the glutinous rice. Using a medium-high setting on a Wolf Induction Cooktop zone, bring to a gentle boil then turn the heat to a low simmer setting and cover. Cook until all liquids are absorbed. The rice should be almost cooked through at this point.
Combine 2 cups coconut milk, vanilla extract and 1 cup dark brown sugar on a larger pan or pot. Cook over medium heat while constantly stirring until the liquid thickens into a caramel. Adjust the medium to high settings on the Wolf Induction Cooktop as needed.
Reserve ½ cup of the coconut caramel for the topping later. Add the remaining caramel to the cooked rice. Cook while stirring and incorporating the syrup until the rice completely absorbs the syrup, and the rice is fully cooked.
Transfer the rice into the greased pan and spread out evenly. Pour the reserved coconut syrup on top of the rice and spread in an even layer.
Set the Wolf M-Series Oven or a Wolf Convection Steam Oven at Convection at 375°. Bake for 20-30 minutes or until the coconut syrup is reduced and becomes bubbly.
Remove from the oven and cool. Cut into squares and serve.
