Cheese Sticky Rice
Ingredients
- 1650 ml blendo coconut milk from 3 grated coconuts
- 10 eggs
- 450 gr sugar
- 1 can of SKM (310 ml)
- 2 tbsp vanilla extract
- 100 gr melted butter
- 1 tsp salt
- 500 gr glutinous rice flour @rosekuliner
Topping Ingredients
- -3 coconuts mixed with 2500 ml of water then take the coconut milk
- -cook coconut milk over medium heat until it becomes blendo (oil and coconut milk separate like moss)
- Mix the eggs, sugar, salt and vanilla extract, mix well with a manual whisk or a low speed mixer until smooth and the sugar is dissolved
- - Enter the SKM mix well then add the Rosebrand glutinous rice flour @rosekuliner divide into 3 parts alternating with coconut milk. Stir well then add the melted butter, mix well
- -sieve the dough then prepare the 22X22 size dough which has been smeared with oil and lined with paper
- -Heat the oven at 220°C, the top and bottom flames are the same temperature
- -Take 200 ml of the dough and pour it into the pan, bake for 15-20 minutes until golden yellow (according to each oven)
- - lift the dough, pierce the bubbly dough, then press it with a press
- -Pour the same dough on top this time, turn off the bottom flame, just use the top flame
- - 4th layer after being cooked, sprinkle with grated cheese and then grilled for a while as long as the cheese has just melted over the liquid mixture
- -do it until the dough is HBs
- -because of using the fire above, the higher the layer, the faster it will cook, so lower the temperature so that it cooks just right
- -Once finished, cool, cut according to taste
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