Srikaya Pandan Sticky Rice

Glutinous Coating Material

• 350 g glutinous rice
• 250 ml coconut milk
• 1 tsp salt
• 1 pandan leaf

Srikaya Coating Material

• 400 ml coconut milk (150 ml pandan juice + 250 ml coconut milk)
• 2 eggs beaten off
• 150 g sugar
• 1/2 tsp salt
• 50 g flour
• 30 g cornstarch

How to make Srikaya Pandan Sticky Rice

• - Wash the glutinous rice, soak 1-2 hours, drain. Bring the steaming water to a boil, then steam the glutinous rice for 15-20 minutes.
• - Cook coconut milk, salt, pandan leaves until it boils. Transfer the sticky rice to a container then pour boiling coconut milk, mix well, taste test. Allow 10-15 minutes, then steam again until cooked, about 20 minutes. While still hot, pour into a baking sheet that has been greased and lined with banana leaves/plastic (I used an 18×18 cm pan). Press it until it's really solid and neat.

Srikaya Layer

• - Boil the coconut milk, sugar, salt, until the sugar dissolves. Let it warm, mix with pandan juice
• In another bowl, mix the flour and cornstarch. Pour in the liquid ingredients little by little while stirring until smooth and smooth. Add eggs, mix well. Strain then cook on low heat until the mixture is a bit hot and just a little thickened, no need to explode. Pour over the glutinous rice layer, steam again for about 25-30 minutes over medium heat, tends to be small, so that the srikaya layer is not wavy. Once cooked let cool. Remove from the pan and cut into pieces with a plastic knife or a regular knife that has been lined with plastic and greased with oil.
• - Paste the edible stamp,

Location:

Share :