Recipe of Homemade Pandan green coconut rice dessert (vegan, gluten free)

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special 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 is gonna smell and look delicious.

Pandan green coconut rice dessert (vegan, gluten free) is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Pandan green coconut rice dessert (vegan, gluten free) is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have pandan green coconut rice dessert (vegan, gluten free) using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pandan green coconut rice dessert (vegan, gluten free):

1. Get 450 ml Thai glutinous rice (will cook with 1.2times of liquid)
2. Take 6 fresh pandan leaves
3. Take 1 can coconut milk (400ml) devided into half amount
4. Get 40 g raw brown sugar
5. Get Sesame seeds for garnish
6. Get 1 Tbsp sugar(for coconut milk sauce)
7. Prepare 1 Tsp cornstarch

Steps to make Pandan green coconut rice dessert (vegan, gluten free):

1. 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.
2. In the measuring cup with green liquid, carefully add water up to 540ml in total.
3. 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.
4. 〈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.
5. 〈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)
6. 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.)
7. 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.)
8. 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.
9. It tasted really good. Save the leftover rice and coconut milk sauce in fridge. Warm the rice with microwave when you eat.

So that is going to wrap it up with this special food pandan green coconut rice dessert (vegan, gluten free) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!