Pandan sticky rice cake

Redefining Recipes for the Digital Age

Ingredients

Steps

Wash the sticky rice
We make liquid coconut milk, 200 ml thick coconut milk, add 200 ml water
Wash a few pieces of pandan leaves.
Put the glutinous rice into a container
Add 1/2 tsp salt and 260 ml coconut milk
Cook slowly
Add a few pieces of pandan leaves for fragrance.
Stir until the water reduces like this, let it sit for a while then it will only be half cooked.
Add it to a container and it's ready to be steamed. If you use a baking pan, you need to grease the pan with oil first.
Put water into the steamer
Put it back in its place
Add the sticky rice and
Ready to steam, I steamed it for 20 minutes, if you use a baking tray it might take longer.
After 20 minutes
Take out and stir
Then compact the sticky rice pulse.
We make the wheat flour talam dough, add 1/4 tsp salt to the container containing the remaining coconut milk, namely 140 ml of liquid coconut milk.
Add 1/2 tbsp salt
Add 40g of flour and 24g of corn starch.
Add a few drops of pandan flavoring
Stir until all the flour becomes liquid, if necessary, sift it, guys.
Add 45 ml of talambasah mixture on top of the sticky rice. Here, the wet mixture can be cooked for a while until it thickens, but if you're afraid it will leak down, this time I tried not cooking the wet mixture first, so I added it gradually.
Then steam for 5 minutes
Lift out
Add another 45 ml of the talam mixture for the second time, 45 ml at a time to add the wet mixture, guys.
Steam for another 5 minutes, step no. 23 and
After the next 5 minutes, remove it and add the last talam mixture. Here I make it in three stages so that it cooks quickly and cook for another 20 minutes, then the last one.
After the last 20 minutes, everything is cooked and then cooled down.
Then take it out and put it on a plate
We cut it into pieces and the sticky rice cake is ready to be enjoyed.