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.
Ingredients for Pandan Sticky Rice
To make pandan sticky rice, you will need:
- Glutinous rice – This starchy, sticky rice is also called sweet rice or sticky rice. It’s essential for getting the proper texture.
- Pandan leaves – Fresh or frozen pandan leaves give this dish its signature color, aroma, and flavor.
- Coconut milk – Coconut milk adds a richness that complements the pandan flavor.
- Sugar – Granulated white sugar sweetens the rice. Adjust amount to taste.
- Water – The liquid that the rice cooks in.
Step-by-Step Instructions
Making pandan sticky rice is straightforward with these simple steps:
- Rinse the glutinous rice until the water runs almost clear. This removes excess starch for better texture.
- Trim and cut pandan leaves into 2-inch lengths. Tie leaves in a knot for easy removal.
- Add rice, coconut milk, pandan leaves, sugar and water to rice cooker inner pot. Stir gently.
- Cook rice using regular white rice setting. Do not open lid during cooking.
- Allow rice to rest 10-15 minutes after cooking finishes. This lets it fully absorb liquid and leads to better texture.
- Remove pandan leaves and fluff rice with fork before serving.
Serving Suggestions for Pandan Sticky Rice
Pandan sticky rice is versatile and can be served:
- On its own as a simple, fragrant dessert
- With fresh tropical fruit like mango, pineapple, lychee, or jackfruit
- Sprinkled with toasted sesame seeds or coconut flakes
- Alongside Thai milk tea or iced coffee
- Layered with coconut cream (kaya) and shaved coconut meat
- Paired with salty dishes like chicken curry for contrast
- As part of a dessert spread featuring Southeast Asian sweets
Get creative with mix and match toppings! Popular additions include palm sugar, toasted nuts, and sweetened condensed milk.
Tips for Making Perfect Pandan Sticky Rice
Here are some tips to get the best results when making pandan sticky rice:
- Use fresh, good quality pandan leaves for optimal flavor and color
- Add pandan leaves tied in a knot for easy removal
- Increase amount of leaves for stronger pandan flavor
- Reduce sugar for less sweetness
- Gently mix in leaves and sugar to infuse rice grains
- Let rice rest after cooking for best texture
- Fluff and stir rice after resting to enhance pandan aroma
- Play with additions like salted coconut flakes or tropical jam swirls
- Make it vegan by using coconut cream and sugar instead of milk.
Frequently Asked Questions
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.
Conclusion: Pandan Sticky Rice
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 Sticky Rice
Notes
· 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.
Ingredients
- • 2 cups glutinous rice (also called sweet rice or sticky rice)
- • 3-4 pandan leaves (fresh or frozen)
- • 1 cup coconut milk
- • 1/2 cup water
- • 1/2 teaspoon salt
- • 1 teaspoon vegetable oil
- • 1 teaspoon pandan extract (optional, for stronger pandan flavor)
- • Shredded coconut
- • Roasted peanuts
- • Sesame seeds
- • Sugar
Instructions
- Wash the Rice: Rinse the glutinous rice in cold water several times until the water runs mostly clear. This removes excess starch for a less sticky and clumpy texture.
- Soak the Rice: Soak the rinsed rice in enough water to cover it by at least an inch for 3-4 hours, or preferably overnight. Soaking helps the rice cook evenly and become fluffy.
- Prepare the Rice Cooker: Drain the soaked rice and transfer it to the rice cooker pot. Add the pandan extract (if using) and mix it gently with the rice.
- Combine the Liquids: In a separate bowl, whisk together the coconut milk, water, salt, and vegetable oil.
- Add Flavor and Cook: Place the pandan leaves in the bottom of the rice cooker pot. Pour the coconut milk mixture over the rice. Gently stir to combine everything. Cook the rice using the "rice" setting on your rice cooker.
- Fluff and Serve: Once the rice cooker switches to "keep warm" mode, let the rice steam for an additional 10 minutes. This allows the rice to absorb any remaining moisture. Use a fork to fluff the rice gently, then serve warm with your desired toppings.
Nutrition Facts
Pandan Sticky Rice
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
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