Sweet Rice Cake

1

In a saucepan, place the water and cook the rice with cinnamon and cloves

When almost dry, remove the spices

2

Add the milk, condensed milk, and cook for five more minutes on low heat, stirring occasionally to prevent sticking at the bottom of the pan

Turn off the heat, mix in the heavy cream, and let it cool

Dough

1

In a bowl, grind the cornstarch flour, add the milk, and mix well until a fine crumb forms

2

Line the bottom and sides of a removable-bottom cake pan with a diameter of 22 cm, pressing firmly

3 Spread the sweet rice mixture, sprinkle with grated orange zest, and refrigerate until firm.