Pandan sticky rice, also known as pandan rice or sticky rice with pandan, is a popular Southeast Asian dessert made from glutinous rice flavored with pandan leaves. Pandan sticky rice is unique because it combines the nutty, chewy texture of glutinous rice with the sweet floral aroma of pandan. The rice is colored and flavored by the juice extracted from pandan leaves. Pandan’s grassy, almost vanilla-like fragrance gives this dessert its signature taste.
This recipe is perfect for busy home cooks because it’s incredibly simple to make in a rice cooker. You just wash the rice, add coconut milk and pandan leaf to infuse flavor, then turn on the rice cooker. In less than an hour, you’ll have a tasty, impressive looking dessert with minimal hands-on time.
To make pandan sticky rice, you will need:
Making pandan sticky rice is straightforward with these simple steps:
Pandan sticky rice is versatile and can be served:
Get creative with mix and match toppings! Popular additions include palm sugar, toasted nuts, and sweetened condensed milk.
Here are some tips to get the best results when making pandan sticky rice:
Can I use frozen glutinous rice?
Yes, frozen sticky rice can be used. Rinse and drain well before using. You may need to add a little more liquid.
Can I use pandan extract instead of leaves?
Pandan extract can substitute 1-2 leaves. Start with 1/2 teaspoon and add more to taste.
How long does the rice keep?
Cooked rice will keep 2-3 days refrigerated in an airtight container. Reheat gently with a splash of water.
Pandan sticky rice is a fantastic dessert for both weeknights and special events. It comes together easily in the rice cooker, with hands-off steaming after a quick prep time. The delicious combination of creamy coconut milk and sweet, grassy pandan suits all occasions. With a serving of tropical fruit, it makes an impressive presentation. Pandan sticky rice is simple enough for everyday yet special enough for guests. Give this classic Southeast Asian recipe a try.
· Pandan Leaves: You can use either fresh or frozen pandan leaves. If using fresh leaves, tie them into a knot for easier removal later. If using frozen leaves, thaw them completely before using.
· Adjusting Liquids: Depending on your rice cooker and the type of glutinous rice used, you may need to adjust the amount of liquid. If the rice seems too dry after cooking, add a tablespoon or two of water and steam for a few more minutes.
· Serving Suggestions: This pandan sticky rice is delicious on its own or served with mango, grilled meats, curries, or other savory dishes. Enjoy it as a side dish, dessert, or even a snack.
· Storage: Leftover pandan sticky rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or steamer until warmed through.
Serves: 4 persons
Amount Per Serving: | ||
---|---|---|
Calories | 500 | |
% Daily Value* | ||
Total Fat 15 | 23.1% | |
Saturated Fat 01 | 5% | |
Trans Fat 0 | ||
Cholesterol 0 | 0 | |
Sodium 200mg | 8.3% | |
Total Carbohydrate 70 | 23.3% | |
Dietary Fiber 2 | 8% | |
Sugars 10 | ||
Protein 4 |
Vitamin A 0 | Vitamin C 0 | |
Calcium 0 | Iron 0 |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!
This post was last modified on 20/06/2024 22:27
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