To make the coconut curd: In a sauce pan, simmer coconut cream over medium to medium low heat until all the liquids have evaporated and what remains are the coconut curd and the oil from the coconut. Let the coconut curd fry/toast until golden brown. Set aside.

To make the rice cake: Wash and soak the pirurutong overnight or at least 8 hours.

Once done, combine with 2 cups of glutinous rice and wash again. Add 3 cups of water and salt, and cook as you would a regular rice. Make sure not to overcook the rice, remove the lid of the pan once you turn off the heat.

In a wok or deep pan, combine 2 cups coconut milk, sugar and lemon zest. Simmer for 5-10 minutes over medium-low or until the sugar have completely dissolve and the mixture have slightly thickened.

Add the cooked rice and mix until fully combined. Continue to fold the rice mixture until all the liquid have been absorbed and the rice starts to come together and become sticky. This process may take between 10-20 minutes but it is ideal for the rice cake to be too sticky. Make sure not to burn or toast the rice cake.

Once you have the desired consistency, place on a dish and top with the toasted coconut curd.