29min 4 ppl
Vegan Sticky Rice with Pandan Custard
57 minutes
4 people
Medium31–60 min or 7–12 steps
57 min · 8 steps
Medium: 31–60 min or 7–12 steps
370 kcalper person
Protein 4g
Carbs 62g
Fats 11g
About this dish
Sweetened steamed glutinous rice is served alongside a silky steamed coconut and pandan custard, set with agar-agar instead of egg.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Pandan leaves2 tied in a knot for the rice, 1 blended with water and strained for the custard3
Tins & Jars
- Coconut Milk150 ml for the rice, 200 ml for the custard350 ml
Dried Goods
- Glutinous rice300 g
- Caster sugar40 g for the rice, 60 g for the custard100 g
- Cornflourfor the custard25 g
- Agar-Agar Powderfor the custard3 g
Spices & Seasonings
- Fine sea salt1 pinch
Utensils
- Steamer basket
- Saucepan
- Chopping board
- Sharp knife
Method
1
Rinse the glutinous rice in several changes of water until it runs clear.
Approx. 3 minutes
2
Cover the rice with plenty of water and leave to soak for at least 4 hours, or overnight, then drain thoroughly.
Approx. 5 minutes
3
Line a steamer basket with muslin, add the rice, and steam over boiling water for 20 minutes, turning once, until tender and glossy.
Approx. 20 minutes
4
Warm 150 ml of the coconut milk with 40 g of the sugar and half the salt in a saucepan, stirring until dissolved, then pour over the hot rice and stir gently to coat.
Approx. 6 minutes
5
Warm the remaining coconut milk with the pandan juice, remaining sugar and the agar-agar powder in a saucepan, stirring, until dissolved, then simmer for 3 minutes.
Approx. 7 minutes
6
Stir in the cornflour slurry and cook for 2 minutes, stirring constantly, until thickened.
Approx. 4 minutes
7
Pour the custard into a shallow dish and leave to set for 20 minutes at room temperature, then cut into squares.
Approx. 8 minutes
8
Serve the sweetened sticky rice alongside the pandan custard squares.
Approx. 4 minutes
