Description
A sweet sticky rice dessert featuring coconut milk and pandan leaves for a creamy texture and vanilla-like aroma.
Ingredients
- 300 g (1.5 cups) Glutinous Rice (Sweet Sticky Rice)
- 400 ml (1.75 cups) Full-Fat Coconut Milk
- 100 g (0.5 cup) Granulated Sugar
- 2 g (0.5 teaspoon) Fine Sea Salt
- 5–6 fresh Pandan Leaves (about 20 cm or 8 inches long)
- 30 g (0.25 cup) Unsweetened Toasted Coconut Flakes
Instructions
- Soak and Prepare the Glutinous Rice: Rinse the glutinous rice thoroughly under cold running water until the water runs completely clear. Soak in cold water for a minimum of 4 hours or overnight. Drain completely before steaming.
- Steam the Rice until Tender: Set up a steamer by lining the basket with cheesecloth or parchment paper. Spread the drained rice evenly in the basket and steam over vigorously boiling water for 25-30 minutes, or until the rice is tender, translucent, and perfectly sticky.
- Prepare the Sweet Coconut Cream Base: While the rice steams, combine coconut milk, granulated sugar, and fine sea salt in a medium saucepan. Heat over medium-low heat, stirring constantly, until the sugar and salt are fully dissolved and the mixture is warm. Remove from heat immediately.
- Infuse the Pandan Cream for Garnish: Divide the warm coconut milk mixture into two equal portions. To one portion, add the knotted pandan leaves and gently simmer for 5-7 minutes. Press leaves occasionally to extract flavor and color. Strain out leaves.
- Combine Steamed Rice and Unflavored Cream: Transfer the hot steamed sticky rice to a large mixing bowl. Pour the unflavored warm coconut milk portion over the rice. Stir gently, cover tightly, and let sit for 15-20 minutes to absorb the liquid fully.
- Serve and Garnish: Scoop generous portions of the warm sticky rice into individual bowls. Drizzle the green Sweet Coconut Pandan Cream generously over each serving, and finish by sprinkling with unsweetened toasted coconut flakes.
Notes
For best results, use full-fat canned coconut milk for maximum creaminess. Pandan leaves can be found fresh or frozen in most Asian markets; avoid dried leaves as they lack flavor. Store leftover sticky rice tightly covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 570 calories
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 18 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg