Glutinous rice balls here in the Philippines are usually turned into palitaw (a small and flat rice cake with sugar and sesame seeds) or ginataang bilobilo (a sweet coconut cream soup with glutinous rice balls, ripe jackfruit, purple yam, sago pearls, etc.). But that’s just a few of the many Filipino dishes that use glutinous rice balls. Needless to say, we adore these sticky little things.
Lately, I’ve been obsessed with making flavoured simple syrup. It’s real easy to make! You just dissolve equal parts water and sugar in a small saucepan then while the syrup is still warm, I throw in my flavourings like a handful of cleaned basil leaves, pounded lemongrass stalks, mint, etc.
If you’re somebody who likes to drink cocktails or just any refreshing fruit shake, having flavoured simple syrupon-hand is a treat! Simple syrup also keeps for about a month. For this dessert, I had basil syrup in the fridge from a previous drink that I made. So I decided to utilize it, nothing should go to waste after all.
The flavour profile of this dessert is uniquely delicious. Coco jam has an earthy caramel taste that blends perfectly with the bright and grassy flavour of basil.
If you are looking to wow your guests without baking or using any complicated equipment, this is a great sweet treat to make!