Kalamansi and Coconut Sticky Rice Bites

Instructions

1. 1

   Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in plenty of water for at least 1 hour, or ideally overnight. Drain the rice well.

2. 2

   In a medium saucepan, combine the drained glutinous rice, coconut milk, half of the granulated sugar (0.25 cup), and salt. Stir well to combine.

3. 3

   Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Once simmering, reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.

   ~20 min
4. 4

   While the rice is cooking, prepare the kalamansi glaze. In a small saucepan, whisk together the kalamansi juice, honey, and remaining granulated sugar (0.25 cup).

5. 5

   In a small bowl, whisk together the cornstarch and 1 tablespoon of water to form a slurry. Add this slurry to the kalamansi mixture in the small saucepan.

6. 6

   Cook the glaze over medium-low heat, stirring constantly, until it thickens to a syrupy consistency, about 5-7 minutes. Remove from heat.

   ~7 min
7. 7

   Once the sticky rice is cooked, spread it evenly into a lightly greased 8x8 inch baking pan lined with parchment paper. Press the rice down firmly to create a compact layer.

   ~5 min
8. 8

   Pour the kalamansi glaze evenly over the top of the sticky rice. Sprinkle with toasted sesame seeds.

   ~1 min
9. 9

   Let the mixture cool completely in the pan, about 15-20 minutes, for the glaze to set.

   ~20 min
10. 10

    Once cooled, use the parchment paper to lift the sticky rice slab out of the pan. Cut into small, bite-sized squares or rectangles using a sharp knife.

    ~3 min