 | 2 Cups un-cook jasmine sweet rice. Rinse |
| 1 Cup water. |
| 1 Large cans coconut milk. |
| 1 Cup of sugar. |
| ½ Teaspoon salt. |
| 2 Tablespoon banana extract or Vanilla extract. |
| ½ Cup roasted sesame seeds |
Cook sweet-rice with one-cup water in the rice cooker. When sweet-rice cooked, separate rice with spatula. Set a side. Pour coconut milk, sugar, salt, banana or vanilla extract in a large non-stick saucepan. Cook and stir often till sauce thickening. Add sweet rice to the sauce and mix well. Remove the sweet-rice from the stove. Spread the sweet-rice on cake pan and sprinkle sesame seeds on top.
Use spatula to press the sesame seeds down. Cover and let the rice set for few hours, before cut in to square pieces.