Thursday 17 January 2013

Biko Pandan

Biko Pandan
Pandan Sticky Rice Cake
A two-layered steamed combination of glutinous rice on the bottom and silky smooth pandan custard on top. The flavor and the escence of pandan, makes this recipe delightfull and good.

Ingredients :

RICE LAYER :
  • 1 Cup glutinous rice
  • 1 Can coconut milk
  • Pinch of salt
SUGAR SYRUP :
  • 4-5 Pieces fresh pandan
  • 1 Cup sugar
  • 1/2 Cup water
CUSTARD :
  • 1/4 Cup flour
  • 2 Teaspoon corn starch
  • 4 Eggs
  • 1 Cup thick coconut milk
  • Pinch of salt
Cooking Directions :
      Preparing Rice Layer
  • In a rice cooker, over the stove or in a steamer, cook the glutinous rice with the thin coconut milk and salt.
  • Put banana leaves on the bottom of an 8 inch baking pan.
  • Spoon the cooked rice into the prepared pan.
  • Press the rice firmly onto the base of the pan to form an even and compact layer.
  • Cover and steam, for about  20 minutes over medium heat.
  • Once done, reduce heat to low but keep the baking pan inside the steamer.
     Preparing Pandan Syrup
  • Wash and cut fresh pandan leaves into small pieces.
  • With a mortar and pestle or a blender, mash the leaves finely.
  • You can use a little amount of  water to make it into a paste.
  • In a deep sauce pan put water, sugar and mashed pandan leaves.
  • Cook over medium low heat till sugar has dissolved. Remove and set aside to cool.
     Preparing Custard Layer 
  • Mix the thick coconut milk with the prepared pandan syrup, and bring to a boil.
  • Combine flour, corn starch, eggs and salt. Whisk till smooth.
  • Slowly drizzle over the pandan syrup while whisking.
  • Cook the custard over medium low heat, stirring continuously till custard thickens slightly.
  • Pour the custard over the rice layer.
  • Cover and steam over medium low heat  for another 15-20 minutes or till custard is set.
Cooking Tips :
  1. When preparing custard, steam over low heat to obtain a smooth custard layer.
  2.  To get neatly cut pieces, use an oiled or heated knife.
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