- 2 cups coconut cream- 8 cups glutinous rice flour- 4 cups water- 1 cup sweetened jackfruit, cut into strips- 1/2 cup sugar

- In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally until liquid starts to thicken.- Lower heat and continue to cook. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.- Continue to cook and stir until curds turn golden brown.- Using a fine-mesh sieve, drain latik from the oil. Place in coconut curds and coconut oil in two small bowls.- In a bowl, combine rice flour and water and mix into a soft, pliable dough.- Brush the inside of 8 plastic bags with coconut oil. Divide the dough into 8 portions and place into each bag. Using hands, gently flatten the dough.- In a pot over medium heat, bring about 5-inch deep of water into a rolling boil.- Drop the plastic bags into the boiling water, making sure not to overcrowd the pot. Cook for about 3 to 5 minutes or until the bags float to the surface, - Remove cooked rice cakes from the bag and place on a sheet of plastic film. Using hands, flatten as much as possible.- Place 3 to 4 strips of jackfruit on the rice cake.- Place about 1 to 2 teaspoons latik and drizzle with coconut oil.- Sprinkle sugar to taste on the latik and jackfruit.- Pull the half bottom of the plastic film to cover the latik completely and then roll into tight logs. Crimp or tie the sides into a knot to seal edges.- Unwrap to serve.