Coconut Pandan Sticky Rice

Ingredients

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 4 pandan leaves 4 pandan leaves
• Shredded coconut, for garnish (optional) Shredded coconut, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 9g
• Carbohydrates (total, sugars): 60g, 15g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. 2.
   Drain the soaked rice and transfer it to a steamer lined with a cheesecloth or banana leaves.
3. 3.
   In a small saucepan, combine the coconut milk, sugar, and salt. Heat over low heat until the sugar has dissolved. Remove from heat and set aside.
4. 4.
   Tie the pandan leaves into a knot and place them on top of the rice in the steamer.
5. 5.
   Steam the rice over medium heat for 25-30 minutes, or until the rice is cooked and sticky.
6. 6.
   Remove the pandan leaves from the rice and discard them.
7. 7.
   Pour the coconut milk mixture over the cooked rice and gently mix until the rice is evenly coated.
8. 8.
   Cover the steamer and let the rice sit for 10-15 minutes to allow the flavors to meld.
9. 9.
   Serve the Coconut Pandan Sticky Rice warm or at room temperature. Garnish with shredded coconut, if desired.

Treat your ingredients with care...

• Pandan leaves — Make sure to tie the leaves into a knot before placing them on top of the rice. This will help release their aromatic flavor into the rice.

Tips & Tricks

• Soaking the glutinous rice before cooking helps to achieve a sticky and tender texture.
• Steaming the rice with pandan leaves infuses it with a delightful aroma and vibrant green color.
• Adjust the sweetness of the coconut milk mixture according to your preference by adding more or less sugar.
• For an extra touch of flavor, you can toast the shredded coconut before garnishing the sticky rice.
• Leftover Coconut Pandan Sticky Rice can be refrigerated and reheated in a steamer or microwave.

Serving advice

Serve Coconut Pandan Sticky Rice as a dessert or a snack. It can be enjoyed on its own or paired with fresh fruits such as mango or banana for added sweetness and texture.

Presentation advice

To enhance the presentation, shape the sticky rice into small balls or use a mold to create attractive shapes. Garnish with a sprinkle of toasted shredded coconut for an appealing visual contrast.