🍰 Desserts

Pandan Sticky Rice

Vibrant emerald-green sticky rice infused with the sweet, floral aroma of fresh pandan leaf, slowly steamed until irresistibly soft, chewy, and glistening. Tossed with rich coconut cream and a touch of sugar, then topped with toasted sesame seeds and delicate coconut strips. Each bite is beautifully fragrant, luxuriously sticky, and perfectly balanced between sweet, creamy, and subtly earthy — a beloved Southeast Asian treat, naturally plant-based and completely delicious!

Shared by yuki

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Time

55 min

Serves

Difficulty

easy

🛒 Ingredients

#Sticky Rice Base;
350 g glutinous rice — soaked thoroughly
250 ml fresh pandan juice (blend 4–5 pandan leaves with water, strain)
50–80 ml water — adjust consistency
#Sweet Coconut Cream;
200 ml thick coconut milk.. ½ tsp fine sea salt
60–80 g coconut sugar or brown sugar — adjust sweetness
1 tbsp cornstarch + 2 tbsp coconut milk — slurry (optional, for glossy coating)
#Toppings;
2 tbsp white sesame seeds — toasted
2 tbsp fresh coconut strips — young coconut, thinly sliced

👩‍🍳 Instructions

1
Soak the rice: Rinse glutinous rice until water runs clear. Soak in pandan juice + extra water to cover by 2 cm — for at least 4 hours, ideally overnight. Rice absorbs the beautiful green colour and fragrance. Drain well, reserving any excess pandan liquid.
2
Steam to perfection: Line a steamer basket with cheesecloth or banana leaf. Spread drained rice evenly. Steam over boiling water for 30–35 minutes, stirring gently halfway through, until grains are tender, translucent, and fully chewy with no hard centre.
3
Make sweet coconut sauce: While rice steams, heat coconut milk, sugar, and salt in a small pan over low heat. Stir until sugar dissolves — do not boil. Stir in slurry if using, cook briefly until smooth and glossy. Keep warm.
4
Combine & set: Transfer hot steamed rice into a bowl. Gradually pour in warm coconut sauce while folding gently — every grain should be coated and creamy. Press firmly into a lightly greased square dish or tray, smooth the top, and press down firmly. Let cool completely at room temperature for 1–2 hours to firm up.
5
Slice & serve: Once set, run a knife around edges and turn out onto a board. Cut neatly into squares or rectangles. Top generously with toasted sesame seeds and coconut strips. Enjoy at room temperature — soft, chewy, and wonderfully fragrant!