Kalamay (Filipino sticky rice cake)

Instructions

1. Heat the coconut milk with the sugar and a pinch of salt over medium heat, stirring until dissolved.
2. Gradually whisk in the glutinous rice flour to avoid lumps, then lower the heat.
3. Stir constantly for 40 to 50 minutes, until the mixture thickens and pulls away from the sides.
4. Add the vanilla and oil, then pour the batter into a greased mold or one lined with banana leaf.
5. Let cool for 2 hours, then cut into squares and sprinkle with grated coconut if you like.