Directions Prep:20min › Cook:20min › Extra time:1hr › Ready in:1hr40min
To make the roasted rice, soak the glutinous rice in water for an hour, then drain.
Cook the rice in a dry wok until the rice pops and becomes golden brown.
To make the caramel, simmer the sugar and 60ml water until golden brown and thick. Set aside.
To make the rice fingers, mix the glutinous rice flour, regular rice flour and salt together. Stir in 180ml water and jasmine extract and knead until a smooth and stiff dough forms. Roll into small bite sized fingers.
Cook the fingers in boiling water until they float. Remove from the water and toss with the grated coconut. The coconut should stick to the fingers.
Arrange the fingers on a serving dish and pour the caramel over the fingers. Sprinkle the roasted rice over and serve.