One of my all time favourite Asian desserts. This classic is also excellent served as part of a brunch or in tiny individual bowls or glasses at the end of a cocktail party.
Yet another rice dish that is fantastic cooked in the steam oven. I use to cook this in my old Le Creuset pot that was lined in a pale coloured enamel. A great pot but not for sticky rice as it use to turn it purple. Easier to cook and wash up in the solid steamer tray. Half quantity is a generous serving for four.
Result was delicious, just as good as before but without the messy pot!
Ingredients: Serves 8-10
2 cups black glutenous rice
2½ cups water
2 Pandan leaves, cut to fit length of solid tray and spit down spine
Syrup:
125g palm sugar
¾ cup water
1 cup coconut milk
pinch sea salt to taste (it can be slightly over salted as the rice doesn’t contain any salt and it will balance out all the flavours)
Method:
- Wash black glutenous rice well in a sieve under cold running water.
- Soak overnight in cold water.
- Drain, rinse again and place into the solid steamer tray with the Pandan leaves flattened, ripped into strips down the spine to release the flavour and pushed under the water.
- Cook at 100°C steam for 30 minutes. Open the steam oven half way through the cooking time to push the leaves into the liquid a little more.
- Remove from steam oven and immediately cover with a piece of aluminum foil. The rice should be cooked but still have a ‘bite’ to it. This process helps to extract all the flavour from the Pandan leaves.
- Let it go cold with the foil over until ready to serve or refrigerate for later*.
- In the meantime melt the palm sugar and water together in a small saucepan and set aside. This can be stored in a jar in the refrigerator until required.
- When the rice has cooled (about 20 minutes) uncover, remove the Pandan leaves and discard. You will need to scrape all the rice from the leaves.
- Stir in as much of the palm sugar syrup as you like to sweeten*. It should be sweet but not sickly.
- Serve slightly warm* with coconut milk drizzled over the top and fresh, ripe mango for that tropical hit 🙂
Note: *You can make this a few days before and reheat in the steam oven @ 100°C for 4 minutes. If you are doing this don’t add the syrup until you are ready to serve. In fact I never add the syrup until serving time when the rice is warm. Let your guests add a little more if they like it sweeter.
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