Pandan sticky rice, or khao niew ma muang, is a beloved Thai dessert renowned for its vibrant green hue and irresistible sweetness. This iconic treat features fragrant pandan leaves infusing creamy coconut milk, which then bathes perfectly cooked sticky rice, creating a delightful textural contrast. The subtle, aromatic pandan complements the rich coconut beautifully, resulting in a dessert that's both refreshing and deeply satisfying. It's often served warm, sometimes accompanied by fresh mango, creating a truly tropical flavor explosion. This recipe offers a simplified approach to this classic, allowing even novice cooks to achieve restaurant-quality results.
Beyond its stunning appearance and delicious taste, pandan sticky rice is surprisingly simple to make. Forget complicated techniques and lengthy preparation; this recipe breaks down the process step-by-step, making it accessible to everyone. Ready to embark on this culinary journey and create your own batch of this exquisite Thai dessert? Let's get started with the easy-to-follow instructions below.
Tools Needed
- Pan
- Spatula
- Tray (8x8 inches)
- Steamer (implied)
Ingredients
- Sticky rice
- Coconut milk
- Granulated sugar or a mixture of banana palm sugar and palm sugar
- Salt
- Pandan leaves
- White sesame seeds
Step-by-Step Instructions
Step 1. Prepare the Coconut Milk Mixture
- Start by taking a pan. Set the heat to medium-low and add coconut milk, sugar (granulated or a mix of palm and banana palm sugar), and a pinch of salt.
- Stir until the sugar dissolves completely in the warm coconut milk. Keep the heat low to prevent separation.
Step 2. Combine and Infuse
- Add the steamed sticky rice to the coconut milk mixture. Stir gently, pressing to break apart any clumps of rice.
- After 15 minutes, add concentrated pandan water (extracted from pandan leaves) and mix thoroughly until the rice is evenly colored.
- Let the sticky rice sit for 4-5 minutes to allow flavors to blend.
Step 3. Set, Cool, and Cut
- Transfer the sticky rice into an 8x8 inch tray, spreading evenly.
- Let the rice cool completely.
- Once cooled, cut the sticky rice into small pieces. The size is up to your preference.
Step 4. Garnish and Serve
- Sprinkle roasted white sesame seeds on top.
Read more: Thai Custard with Sweet Coconut Sticky Rice Recipe
Tips
- Use low heat when melting sugar in coconut milk to avoid separation.
- Don't add too much coconut milk mixture at once. Add more if necessary.
- Gently press the rice to break it apart while stirring.
Nutrition
- Calories: 200-250
- Fat: 7-10g
- Carbs: 40-50g
- Protein: 2-3g
FAQs
1. Can I use frozen pandan leaves?
Yes, but you'll need to thaw them completely and then squeeze out as much moisture as possible before blending. Fresh pandan leaves will provide a more vibrant color and intense flavor.
2. What if my sticky rice isn't sticky enough?
This usually means it wasn't cooked long enough or with enough water. Try adding a little more water and steaming for another 5-10 minutes.
3. Can I make this ahead of time?
Yes! The pandan sticky rice tastes even better the next day. Store it in an airtight container in the refrigerator. Reheat gently before serving.
Making pandan sticky rice is a rewarding experience, resulting in a delicious and visually stunning dessert. This simple recipe allows you to enjoy the authentic flavors of Thailand from the comfort of your own kitchen. So gather your ingredients and treat yourself – or your friends – to this delightful taste of paradise!