Description
This delicious Pandan Sticky Rice Cake is a fragrant and flavorful treat made with glutinous rice infused with pandan leaves and coconut milk. Steamed to perfection and topped with toasted shredded coconut and sesame seeds, this cake offers a delightful combination of aromatic, creamy, and crunchy textures. It’s perfect for dessert lovers looking for a traditional Southeast Asian-inspired dish that’s both refreshing and satisfying.
Ingredients
Scale
Main Ingredients
- 2 cups Glutinous Rice (Rinsed and soaked for 4 hours)
- 1 cup Coconut Milk (Divided: 1/2 cup for blending with pandan leaves and 1/2 cup for mixing)
- 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 perfect sticky texture when cooked.
- Blend Pandan and Coconut Milk: Combine the pandan leaves with 1/2 cup of coconut milk in a blender and blend until smooth to infuse the rice with a fragrant pandan aroma and color.
- Mix Ingredients: Drain the soaked rice thoroughly. In a large mixing bowl, mix the rice with the pandan coconut milk mixture, the remaining 1/2 cup of coconut milk, sugar, and a pinch of salt. Stir well to evenly distribute all the flavors.
- Steam the Rice Mixture: Transfer the rice mixture into a steamer lined with a clean cloth or parchment paper. Steam over medium heat for 20 minutes. After steaming, let it rest for 10 minutes so the rice cake can firm up properly.
- Toast the Toppings: In a dry skillet over medium heat, toast the shredded coconut until golden brown for added crunch and aroma. In a separate skillet or at the same time, toast the sesame seeds until fragrant and lightly browned.
- Assemble and Chill: Press the steamed rice mixture firmly into a lined cake pan, smoothing the top evenly with a spatula. Sprinkle the toasted shredded coconut and sesame seeds over the top for both texture and flavor. Chill the assembled cake in the refrigerator for 30 minutes to set before serving.
Notes
- Soaking the rice sufficiently is essential to achieve the right sticky texture in the cake.
- You can adjust the sugar according to your preferred level of sweetness.
- Use fresh pandan leaves for the best fragrance; if unavailable, pandan extract can be used as a substitute.
- Make sure to toast the coconut and sesame seeds gently to avoid burning and to maximize their crunch and flavor.
- Chilling the cake helps it firm up, making it easier to slice and serve.
