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Makes 6 servings
Preparation and cooking time: 1 hour
3 cups coconut milk
1 cup condensed milk
2 cups white chocolate
2 cups ube halaya
2 cups malagkit rice, soaked
2 cups coconut cream
Oil, for frying
2 cups danggit
1. In a pan over medium heat, heat up coconut milk until simmering. Add condensed milk and white chocolate. Stir until melted.
2. Add ube halaya and mix until melted into a smooth consistency.
3. Mix in rice and coconut cream then bring to a boil while continuously stirring until cooked and thick in consistency.
4. Heat up oil in a pan over medium-high heat and fry danggit until crispy. Set aside.