Xôi Nuóc Duà

Ingredients

• •For rice:
• •840 ml coconut milk (thin variety for rice cooking)
• •360 ml short-grain white rice
• •15 ml salt
• •2 eggs, slightly beaten
• •several young banana leaves or aluminum foil
• •vegetable oil for brushing
• •For sauce:
• •180 ml brown sugar or palm sugar
• •180 ml water
• •360 ml thick coconut milk

Directions

1. 1Rinse rice several times in cold water and drain. Place in heavy saucepan with salt and coconut milk. Bring to boil, then reduce to simmer until rice is cooked to a thick paste. Cool to lukewarm. Quickly stir in beaten eggs.
2. 2Dip banana leaves in boiling water to clean and soften, then cut away thick central rib. Place a piece of leaf or aluminum foil in the bottom of a baking pan and brush lightly with oil. Spread the rice thickly on top. Cover with another oiled leaf or piece of foil, with the oil side down. Place dish on a steamer rack and steam until firm. Chill.
3. 3Combine sugar and water in a small saucepan and gently simmer until sugar has dissolved. Cool. Remove leaf/foil from rice cake and cut rice into triangular- or diamond-shaped pieces. Place on a dessert dish and pour a portion of the sugar mixture and the coconut milk onto each piece.