After returning from our eating trip to Penang I wanted to try one of my favourite Malaysian desserts in the steam oven. So much easier than the original recipe I found and it tastes delicious!
I have used fresh pandan leaves in the glutinous rice but only essence in the green top layer. I had a bad experience once with chopped pandan leaves curdling a panacotta custard so I wasn’t game to put in the water from the pureed leaves into this custard (as in the original recipe). Have a look at that recipe if you like but the pandan essence (providing it is a good one from the Asian food shops) is fine. Be mindful though it is very green.
So easy in the steam oven, just pour over the top layer and cook. It must be served at room temperature and doesn’t keep well. The glutinous rice becomes hard and chewy but can be warmed a little in the steam oven to rejuvenate.
Ingredients:
For Bottom layer:
300g white glutinous rice, washed well and soaked in plenty of water overnight
100ml coconut milk or cream (I used a 400ml can of Ayam Light coconut cream and just split it)
100ml water
2 pandan leaves, ripped in strips and tied in a knot
1 tsp salt
Top layer:
200ml thick coconut cream
¼ cup water (wash out the coconut cream can with this)
3 x 70g eggs
¾ cup castor sugar
¼-½ tsp pandan essence (or to your liking/colour/taste)
2 heaped tablespoons cornflour
Method:
Bottom layer:
Drain the rice.
Mix together with all the ingredients for the bottom layer.
Pour into small, solid steam oven tray.
Cook @ 100°C steam for 30 minutes. It should be sticky but cooked. Remove pandan leaves.
Line a square 23cm cake tin with baking paper and transfer cooked rice into pan.
Press down firmly to make a solid, dense layer.
Set aside.
Top layer:
Prepare this while the bottom layer is cooking.
Whisk the eggs, sugar and cornflour in a medium size mixing bowl until the sugar has dissolved and the mixture has lightened in colour a little.
Add the coconut cream, water and essence to colour. It should be a mid-green if you are using essence. Be careful it is very bright. I only use a dash.
Pour over glutinous rice layer, cover the dish with foil.
Cook @ 100°C steam for 30 minutes.
Remove from oven and set aside with the foil over to cool.
Cut into squares or diamonds to serve, see my note above 🙂
This is a recipe I adapted for the steam oven & made it gluten free, from rasamalaysia.com
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