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[ Glutinous Rice with Coconut Topping ]
INGREDIENTS
:
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2 cups glutinous rice [short grained]
-
1 tsp salt
-
1 can coconut milk
-
2 pandan leaves [Substitute: coconut
essence]
-
Banana leaves, cut into 4x6 inch - blanched in hot
water to soften for folding, lightly greased [optional]
INGREDIENTS
for Coconut Filling :
-
2 cups fresh grated coconut, white part only
[Substitute: Desiccated coconut]
-
½ cup gula Melaka [Malaccan sugar] [Substitute: gula Jawa; palm sugar]
-
1 tbsp sugar-
2-3 tbsp water
Cook's Note : Fresh banana leaves are traditionally
used to package the dessert and is usually serve in banana leaves. If banana
leaves are unavailable, serve in a dessert bowl or plate: Spoon a portion of glutinous rice
and top with coconut filling. |
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To
Prepare :
-
Measure and set aside 10 fl oz coconut milk [this is the 'thick'
coconut milk]
-
Measure 5 fl oz water and add to this 5 fl oz coconut milk [this
is the 'thin' coconut milk]
-
Mix glutinous rice with thin coconut milk and salt- Put
into a small greased metal container
- Steam for 20 mins till all
the liquid is absorbed
- Stir in thick coconut milk, mix well and steam
another 5 mins
To
Prepare Filling :
- In a saucepan over med heat, add gula Melaka
[Malaccan sugar], sugar and water, stir to dissolve
- Add fresh grated coconut [or desiccated coconut] and pandan leaves
[or coconut essence]
- Cook over low heat, stirring continuously till coconut filling is quite dry
- Discard pandan leaves, if using
- Place a big spoonful of the steamed glutinous rice rice in the middle of the
banana leaf square
- Top with a generous dollop of coconut filling
- Fold banana leaf into a neat pyramid shape
- Serve warm or at room temperature
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