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 Hosted By
Tom |
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Sticky Rice Cake with Coconut & Essence of Pandan
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Serving Size -
10
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Prepared By -
Mary & Randy
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Recipe Rating
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Printer Friendly Recipe
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2 cups Thai sticky rice (also known as "sweet rice" or "glutinous rice") |
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1 1/4 Cup good-quality coconut milk |
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1/2 to 3/4 cup white sugar |
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Pandan essence (a special green-colored flavoring available in tiny bottles at Asian food stores) |
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Oil for greasing the cake pan |
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1-2 tsp. cornstarch dissolved in 1 Tbsp. cold water |
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Few fresh or frozen raspberries, thawed |
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Place 2 cups of the sticky (sweet) rice into a pot. Add 3 1/2 cups water and stir. Allow to sit for at least 20 mins. Add 3/4 tsp. salt and stir. Turn heat on high. Once water begins to bubble, turn heat down to medium-low to simmer. Place the lid askew allowing some of the steam to escape. Simmer the rice for at least 10 mins. After 10 mins, use a fork to pull the rice aside. Look down into the gap you've made. If all the water has been absorbed: turn off the heat. If there is still water in the pot: allow rice to cook another 5-10 mins, or until all the water has been absorbed. Turn off the heat and place lid on tight and allow rice to sit for 8-10 minutes, or until you're ready to eat. While rice is cooking, prepare the cake pan 8 x 8. Generously grease the pan with a little cooking oil. Set aside. After rice is done cooking (or "steaming"), remove the lid from the rice pot. Add 1/2 cup sugar plus 3/4 cup coconut milk, stirring both well into the hot rice. Quickly taste-test rice for sweetness, adding up to 1/4 cup more sugar if not sweet enough for your taste. 1/3 to 1/2 of the rice into your square cake pan. Be sure to replace the lid on the rice pot immediately, as the rice needs to stay hot for these steps. Grease the underside of a spoon and use it to smooth out the rice, pressing it into the bottom of the cake pan. This is the first layer of the rice cake. Try to make the rice as flat and even on top as possible. Of the remaining rice in the pot, scoop out half into a mixing bowl, once again replacing the lid on the rice pot. Add a couple of drops of the pandan paste, and quickly stir to blend it into the rice. This should turn the rice a light green color. Using the same technique as before, gently press and smooth this light green rice over the white rice in the cake pan to make the second layer. To the rice remaining in the pot, add 5 or more drops of the pandan essence, or until the rice turns a noticeably darker shade of green (than the previous layer). Now add this rice as the final layer. You need to add this layer gently and carefully, or it will blend with the previous layer. Smooth out the top and then cover your cake pan with tin foil and refrigerate several hours, or overnight. To make the coconut sauce, use 1/2 to 1 cup good-quality coconut milk. Place coconut milk in a sauce pan and warm up (but don't boil). Add sugar to taste, stirring to dissolve. Now add the cornstarch dissolved in water (1 tsp. for a 1/2 cup coconut milk; 2 tsp. for 1 cup). Stir over medium heat until sauce thickens, then remove from heat. To serve the dessert, grease a serrated knife or run it under some boiling water (to keep knife from sticking). Cut squares of the rice cake and carefully lift out of the pan, placing them on serving plates Then pour coconut sauce over, and garnish with a few raspberries. |
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