Step 1

Make latik curds and set aside.

Step 2

Generously grease an 8x8-inch square pan with oil or line a 8 inch bilao with banana leaves greased with a bit of oil.

Step 3

In a large pot over medium heat, mix together the 1 cup coconut milk and 1cup water. Add the glutinous rice and pandan leaves. Bring to a simmer then turn heat to low and cover. Let it cook until all liquids are absorbed. The rice should only be almost cooked at this point.

Step 4

While waiting, add squash and 2 cups coconut milk on a large pan or pot and cook over medium heat until fork tender. Use potato masher or wooden fork to mash into a puree.

Step 5

Add the light brown sugar and cook while constantly stirring until thick.

Step 6

Add the cooked rice without the pandan leaves to the pan of squash sauce. Gently fold the sticky rice and the squash sauce until completely coated.

Step 7

Cook further while stirring from time to time until the rice completely absorbs the sauce and the rice is fully cooked.

Step 8

Transfer the rice into the greased pan or bilao and spread out evenly.

Step 9

Cut into serving size and top with latik and serve.