Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pandan green coconut rice dessert (vegan, gluten free). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Pandan green coconut rice dessert (vegan, gluten free) is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Pandan green coconut rice dessert (vegan, gluten free) is something that I’ve loved my entire life.
Great recipe for Pandan green coconut rice dessert (vegan, gluten free). My curiosity toward Indonesian green pandan pastries made me try cooking one using real fresh leaves. I was curious because it said to have aroma that is similar to vanilla, good for health and it's broadly used in Southeast. Pandan green coconut rice dessert (vegan, gluten free) is something that I've loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook pandan green coconut rice dessert (vegan, gluten free) using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Pandan green coconut rice dessert (vegan, gluten free):
- Get 450 ml Thai glutinous rice (will cook with 1.2times of liquid)
- Take 6 fresh pandan leaves
- Prepare 1 can coconut milk (400ml) devided into half amount
- Take 40 g raw brown sugar
- Prepare Sesame seeds for garnish
- Prepare 1 Tbsp sugar(for coconut milk sauce)
- Get 1 Tsp cornstarch
Bring to a boil, then reduce the heat to medium low. It should look creamy and thick. Add in the coconut, mango and vanilla and stir until combined. Pandan is an herbaceous, sweet plant grown in Asia, and is sold abroad in tiny, bright green bottles called "pandan essence." Paired with sticky rice and coconut sauce, this inventive dessert presents beautifully when cut into squares.
Steps to make Pandan green coconut rice dessert (vegan, gluten free):
- Cut the fresh pandan leaves into small pieces using scissors. Using stick blender, make a green smoothie out of the leaves adding 1/4 cups of water. Using a tea strainer and spoon get lid of pulps and save the green liquid in a measuring cup.
- In the measuring cup with green liquid, carefully add water up to 540ml in total.
- Wash glutinous rice until the water runs clear. Drain water from the rice. In a cooking pot, add the washed rice and the 540 ml of green liquid together and soak for 30min.
- 〈Making coconut milk sauce〉In a small cooking pot, add in 200ml of coconut milk, 1Tbsp of sugar and 1 tea spoon of cornstarch. Heat them with medium low heat until thickened. Set aside and cool the sauce.
- 〈Making raw sugar syrup〉Crush the raw sugar if it’s lumpy and make it powdery. Add small amount of water and cook with medium heat until thick. (It tastes the same as Japanese “kuromitsu"sugar syrup. You can buy it at Japanese grocery)
- After soaking rice for 30min, cook the rice with medium heat. When boiled reduce the heat to low heat and cook until all the water disappear. (You can use rice cooker if you have.)
- When rice is cooked in the pot, mix in 200ml of coconut milk while the rice is still hot. Put all the rice-coconut milk mixture into a cake mold and steam it with high heat for another 20-30min in a steamer until you see no liquid.(You can omit the steaming procedure if you are using rice cooker. If so, just mix in the 200ml of coconut milk in cooked rice and leave until it is not watery.)
- Scoop out the rice about a size of 1 icecream scoop. Make a little hole and put the raw sugar syrup inside the hole and drizzle over cooled coconut sauce. Top with sesame seeds for garnish.
- It tasted really good. Save the leftover rice and coconut milk sauce in fridge. Warm the rice with microwave when you eat.
Add in the coconut, mango and vanilla and stir until combined. Pandan is an herbaceous, sweet plant grown in Asia, and is sold abroad in tiny, bright green bottles called "pandan essence." Paired with sticky rice and coconut sauce, this inventive dessert presents beautifully when cut into squares. Normally, the top layer is green from the pandan extract and the rice is just white. To make it prettier, many sellers added the butterfly pea flower extract to color the rice. Traditionally, Kuih Seri Muka is not vegan nor gluten-free as the top layer is made from flour and eggs.
So that’s going to wrap this up for this special food pandan green coconut rice dessert (vegan, gluten free) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
