INGREDIENTS1 cup white glutinous rice (soak 2 hours)
1 cup water
1 cup palm sugar
3/4 cup coconut milk
1/4 cup water
a punch of salt
2 pandan leaves
METHOD
2 pandan leaves
METHOD
Rinse the glutionus rice several times and soak at least 2 hours.
Put in the rice, 1 cup water and salt into a rice cooker and on the switch or you can use a non stick pot, occasionally stir and let it cook. Once it is cooked, stir to separate and let cool.
In a non stick pot, combine sugar and water, bring to boil, strain. Put back the syrup into the pot together with coconut milk, salt and pandan leaves. Keep stirring until thicken and bubbles appear on top. Discard the pandan leaves.
Now add the cooked rice, stir until rice fully coated by syrup and leaves side of pot.
Pour onto greased shallow tray and let cool.
When completely cool, slice as your desired shape and serve it.
Put in the rice, 1 cup water and salt into a rice cooker and on the switch or you can use a non stick pot, occasionally stir and let it cook. Once it is cooked, stir to separate and let cool.
In a non stick pot, combine sugar and water, bring to boil, strain. Put back the syrup into the pot together with coconut milk, salt and pandan leaves. Keep stirring until thicken and bubbles appear on top. Discard the pandan leaves.
Now add the cooked rice, stir until rice fully coated by syrup and leaves side of pot.
Pour onto greased shallow tray and let cool.
When completely cool, slice as your desired shape and serve it.
No comments:
Post a Comment