Rainbow 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 (120ml) water 1/2 cup (120ml) water
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 pandan leaf, tied into a knot 1 pandan leaf, tied into a knot
• 1 tablespoon butterfly pea flower extract 1 tablespoon butterfly pea flower extract
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1/4 cup (60ml) beetroot juice 1/4 cup (60ml) beetroot juice
• 1/4 cup (60ml) purple sweet potato puree 1/4 cup (60ml) purple sweet potato puree

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 9g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 4g
• 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 divide it into five equal portions.
3. 3.
   In a saucepan, combine the coconut milk, water, sugar, salt, and pandan leaf. Bring to a simmer over medium heat.
4. 4.
   Add one portion of the rice to the saucepan and cook for 5 minutes, stirring occasionally.
5. 5.
   Remove the saucepan from heat and let the rice sit for 10 minutes to absorb the flavors.
6. 6.
   Repeat steps 3-5 with the remaining portions of rice, adding the butterfly pea flower extract, turmeric powder, beetroot juice, and purple sweet potato puree to each portion respectively.
7. 7.
   Once all the rice is cooked and flavored, allow it to cool slightly.
8. 8.
   To serve, layer the different colored rice in a serving dish, creating a rainbow effect.
9. 9.
   Garnish with additional pandan leaves or coconut flakes if desired.
10. 10.
    Enjoy the Rainbow Sticky Rice warm or at room temperature.

Treat your ingredients with care...

• Pandan leaf — Remove the tough outer layer before tying it into a knot to release its aromatic flavor.
• Butterfly pea flower extract — Steep dried butterfly pea flowers in hot water for 10 minutes, then strain to obtain the extract.
• Beetroot juice — Blend cooked beetroot with a small amount of water and strain to obtain the juice.
• Purple sweet potato puree — Steam or boil purple sweet potatoes until tender, then mash or blend until smooth.

Tips & Tricks

• Soaking the glutinous rice overnight ensures a perfect texture when cooked.
• Use natural food coloring sources for vibrant and healthy results.
• Experiment with other natural ingredients such as matcha powder or blue spirulina for additional colors.
• Serve the Rainbow Sticky Rice with a drizzle of coconut cream for added richness.
• Leftover Rainbow Sticky Rice can be refrigerated and reheated gently in a steamer or microwave.

Serving advice

Serve the Rainbow Sticky Rice as a dessert or a special treat during festive occasions. It can be enjoyed on its own or paired with a scoop of coconut ice cream for a delightful combination of flavors and textures.

Presentation advice

When serving the Rainbow Sticky Rice, arrange the different colored layers in a visually appealing manner to showcase the vibrant rainbow effect. Garnish with fresh pandan leaves or sprinkle coconut flakes on top for an extra touch of elegance.