Description
This Delicious Pandan Sticky Rice Cake combines fragrant pandan leaves with creamy coconut milk and sweet glutinous rice, steamed to perfection and topped with toasted shredded coconut and sesame seeds for a delightful texture. Perfect as a traditional Southeast Asian dessert, this cake is both aromatic and satisfyingly chewy, making it a treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients
- 2 cups Glutinous Rice (Rinsed and soaked for 4 hours)
- 1 cup Coconut Milk (Divided)
- 5 leaves Pandan Leaves (Blended)
- 3/4 cup Sugar (Adjust to taste)
- 1/4 teaspoon Salt (Just a pinch)
Toppings
- 1/2 cup Shredded Coconut (Toasted for crunch)
- 2 tablespoons Toasted Sesame Seeds (For texture)
Instructions
- Prepare the Rice: Rinse the glutinous rice under cold water until the water runs clear to remove excess starch. Soak the rice in warm water for 4 hours to soften it, which helps achieve the ideal sticky texture.
- Blend the Pandan Mixture: Blend the pandan leaves with 1/2 cup of coconut milk until smooth, infusing the liquid with the fragrant aroma and vibrant green color of pandan.
- Combine Ingredients: Drain the soaked rice and mix it thoroughly with the pandan-coconut milk mixture, the remaining 1/2 cup coconut milk, sugar, and a pinch of salt. Stir well to ensure an even distribution of flavors and sweetness.
- Steam the Mixture: Transfer the rice mixture to a steaming vessel and steam over medium heat for 20 minutes. After steaming, let it rest for 10 minutes to firm up and settle.
- Toast Toppings: While the rice is resting, toast shredded coconut or sesame seeds in a skillet over medium heat until golden brown to add a crunchy texture and nutty flavor to the cake.
- Assemble the Cake: Press the steamed rice mixture firmly into a lined cake pan, smoothing the top with the back of a spoon or spatula for an even surface.
- Chill and Serve: Chill the rice cake in the refrigerator for 30 minutes to set. Before serving, sprinkle with the toasted shredded coconut and sesame seeds for added texture and garnish.
Notes
- Soaking the rice for at least 4 hours is essential to ensure the right sticky texture.
- Adjust sugar levels according to your preference for sweetness.
- Use fresh pandan leaves for the best aroma; if unavailable, pandan extract can be used as a substitute.
- Steaming time may vary slightly depending on the equipment; check the rice texture before resting.
- Toasted coconut and sesame seeds add crunch but can be omitted for a softer cake.
