Burmese Coconut and Butter Glutinous Rice Cake

I'm more used to the Thai version of this, which is steamed then topped with durian or mango then drizzled with coconut cream.

I found this recipe in "Flavors of Burma: Myanmar : Cuisine and Culture from the Land of Golden Pagodas". I managed to download the Kindle edition for free sometime ago.

This Burmese version is good as well, with a nice caramelization formed from the baking (instead of steaming). I topped if with apple sauce before serving. Obviously, that is not traditional, nor was it part of the recipe. However, the tartness of the apple sauce complemented the rice very nicely.

Ingredients

2 c sweet glutinous rice, washed and soaked overnight
1 Tbsp oil
2 tsp butter
1 can coconut milk
1 c sugar
1/2 tsp salt

Method

Wash the rice and soak overnight. Drain
Preheat the oven to 400F
All oil and butter to a sauce pan. Add rice and fry over medium heat for 2 min
Add the rest of the ingredients and stir well over medium heat for about 3 min
Reduce to low heat, cover and simmer until rice is cooked
Pour mixture into a greased baking pan and smooth the surface with a spatula
Bake the rice for about 15-20 min or until the top is golden brown and crispy.
Allow to cool, slice and serve with apple sauce (optional).