Sticky Rice Cake With Coconut and Pandan
A multi-layered, low-fat, gluten-free, and lactose-free sticky rice cake prepared without baking or steaming.
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Instructions
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Prepare sticky rice.
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While rice cooks, grease an 8x8 cake pan.
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Once rice is cooked, stir in 1/2 cup sugar and 3/4 cup coconut milk; taste and add up to 1/4 cup more sugar as needed.
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Press 1/3 to 1/2 of the hot rice into the greased pan for the first layer, keeping the remaining rice warm.
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Mix 2 drops of pandan essence into half of the remaining rice for a light green color.
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Carefully press this light green rice over the first layer.
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Add 5 or more drops of pandan essence to the last portion of rice for a darker green shade.
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Gently add this as the final layer, then smooth the top.
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Cover with foil and refrigerate for several hours or overnight until firm.
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For the coconut sauce, warm 1 cup coconut milk in a saucepan without boiling; stir in sugar to taste.
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Add dissolved cornstarch and stir over medium heat until thickened, then remove from heat.
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To serve, cut squares using a greased knife, warm them briefly, then pour coconut sauce over and garnish with raspberries if desired.