Fruited Sticky Rice with Coco Jam

Ingredients:

2 cups glutinous rice (malagkit)
1 can (439 grams) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
1 tsp. iodized fine salt (or
1 tbsp. iodized rock salt)
1/3 cup thin coconut milk (second extraction)
2/3 cup thick coconut milk (first extraction)
25 drops green food color
1 tsp. sugar
banana leaves
1/2 cup ready made coco jam

Procedure:

In a bowl, soak rice overnight in the refrigerator. Drain then combine fruit cocktail syrup, half of salt and coconut milk. Mix well. Transfer into an 8”x8”x2” pan or glass dish. Cover and steam for 25 minutes. Stir remaining salt into the thick coconut milk. Divide mixture into 2 portions. Add food color to one portion. Set aside. Scrape the steamed rice and divide into 2 portions. Mix one portion with the plain coconut milk and Del Monte ontelace rice side by side back to the container. Cover and steam for another 30 minutes or until rice is cooked. Line square pan with banana leaves. Transfer the cooked rice into the pan. Alternate the white and green rice to create a marbled effect. Press rice down to compact it evenly. Cover with banana leaves. Press with a heavy object. Let stand for 10 minutes. Cut and serve with coconut jam when firm. Makes 20 servings.