Celebrate the vibrant flavors of Thailand with these irresistible Pandan Coconut Steamed Rice Cakes! A beloved treat, especially during Songkran (Thai New Year), these delicate cakes offer a delightful balance of sweet and fragrant. Imagine the soft, pillowy texture of the rice cakes, infused with the aromatic essence of pandan leaves and the rich creaminess of coconut milk. Each bite is a miniature explosion of tropical paradise, a perfect combination of textures and tastes that will leave you wanting more. The subtle sweetness is not overpowering, making them a versatile treat for any occasion.
These Pandan Coconut Steamed Rice Cakes are surprisingly simple to make, even for novice cooks. The recipe utilizes readily available ingredients and a straightforward steaming technique, making them an achievable culinary adventure. Ready to embark on this delicious journey? Let's dive into the step-by-step process to create these enchanting Thai treats!
Tools Needed
- Blender
- Sieve
- Mixing bowls
- Steamer
- Pot
- Stove
- Chopsticks
Ingredients
- Pandanus leaves: 10
- Water: 300 ml
- All-purpose flour
- Salt
- Sugar
- Apple green food coloring: 3-4 drops
- Young coconut meat
- Banana leaves
- Vegetable oil
- Red food coloring
Step-by-Step Instructions
Step 1. Prepare the Pandan Dough
- Blend 10 pandan leaves with 300ml of water, then filter to get 250ml.
- Combine flour, sugar, and salt. Add 3-4 drops of apple green food coloring.
- Gradually add pandan leaf water to the dry ingredients while kneading the dough until smooth and soft (about 2-3 minutes).
- Add the remaining pandan leaf water and mix until well blended. The dough should not be too thick or runny.
- Sift the dough through a fine sieve to make it smoother.
- Add the young coconut meat and mix well.
Step 2. Shape and Steam the Rice Cakes
- Coat banana leaves with a thin layer of vegetable oil to prevent sticking.
- Fill banana leaf baskets with the dough.
- Steam the rice cakes over medium heat for 30 minutes, or until cooked through. Leave the pot lid slightly open.
Step 3. Decorate and Cool
- Add red food coloring to the center of the cooled rice cakes using chopsticks.
- Let the rice cakes cool completely, then carefully remove them from the banana leaves.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Ensure the dough is smooth and soft for best results.
- Add the red coloring while the dessert is still warm for better color absorption.
Nutrition
- N/A
FAQs
1. Can I substitute the pandan leaves with pandan extract?
Yes, you can! Use about 1-2 teaspoons of pandan extract for the amount of pandan leaves called for in the recipe. Start with less and add more to your taste preference, as the intensity of extracts can vary.
2. How do I store leftover Pandan Coconut Sticky Rice Cakes?
Store leftover cakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage; reheat gently in the microwave or steamer before serving.
These Pandan Coconut Sticky Rice Cakes are a delightful culinary experience, perfectly blending fragrant pandan, creamy coconut, and sweet sticky rice. Their simple preparation makes them accessible to all skill levels, allowing you to share a taste of Thailand with friends and family. So, gather your ingredients and embark on this flavorful adventure – your taste buds will thank you!