Kakanin as a dessert sushi? It can be done! We transformed this delicious rice dessert into a cool bitesized treat laden with latik and mango slices.
Boil water. Add in sago and stir every 10 minutes. Add in sugar and continue to boil for 20 minutes.
Turn off heat and let it get to room temperature. Set aside for topping.
Over medium heat, boil coconut milk until the oil separates from the latik. Stir regularly to avoid milk from burning.
Add brown sugar and water. Mix. Set aside for topping.
In a bowl, place rice and cold water to cover. Soak for about 1 hour and then drain well.
In a pot, combine coconut milk, drained rice and salt. Over medium heat, cook rice, stirring occasionally.
Remove from heat and allow to slightly cool.
Wet the sushi rolling mat. Put suman rice in the lower part and flatten. Wet your spoon or spatula to make shaping the rice easier. Top with pastillas and mango slices at the center.
Roll the sushi while tightening to make it compact and round. Unwrap the sushi mat. Roll sushi in toasted sesame seeds until sides are well coated.
With a sharp knife, slice the into rice to bite sizes. Top with sauce and sago.