Coconut casserole - BIBINGKA

If you have a very large family, then this recipe will just fit, because it is designed for forty-five servings. But if you want to cook less, then you need to proportionally reduce the number of products. In principle, one glass of rice is enough for an ordinary European family, especially since this food is designed for an amateur.
Thoroughly wash the rice so that the water becomes almost transparent and cook it in a pressure cooker. Mix coconut milk and sugar in a saucepan, and then cook it over low heat, stirring constantly. The syrup should thicken a little. To do this, it needs to be boiled for 20 minutes. Banana leaves are fried a little in the oven so that they become soft, and then we put them on the bottom of the mold in which we will bake. Mix the hot rice with about half of the syrup, put it in a mold on banana leaves, and pour the rest of the syrup on top. If the syrup turned out to be too thick, then it can be diluted with half a cup of coconut milk.
Preheat the oven to 350 degrees and bake on low heat for twenty minutes. Then increase the heat so that the casserole is slightly toasted on top. Fry it for another five minutes. Then it will retain its shape and will not fall apart when served on the table. Sprinkle the finished casserole with coconut chips and cut into small pieces.