Burmese Rice Cake

For the Burmese rice cake, wash the rice a few times under running water and then drain well. Heat some ghee in a saucepan and sweat the rice in it for a few minutes, stirring repeatedly.

In the meantime, season the coconut milk in a bowl with a pinch of salt, turmeric, cloves, cinnamon and sugar, pour it over the rice and bring to the boil. Once boil briefly, then reduce the heat to a minimum and let it sit, covered, for 15-20 minutes until the rice is cooked.

Loosely mix in the freshly grated coconut pulp. Coat a suitable baking dish with liquid ghee and pour in the rice mixture. Toast the sesame seeds in a pan without fat and sprinkle half of them over the rice.

Bake the rice in the preheated oven at 160 degrees for about 20 minutes, take it out, let it cool briefly and cut it into portion pieces. Mix the remaining sesame seeds with a little salt and sprinkle over the Burmese rice cake.

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