Recipe: Delicious Pandan green coconut rice dessert (vegan, gluten free)

Pandan green coconut rice dessert (vegan, gluten free). Pandan is a green paste made from pandan leaves (a herb), which makes it a nice dessert for Christmas or St. These pandan coconut cupcakes are so tasty, you won't be able to stop eating them once you start. The Best Pandan Dessert Recipes on Yummly

Glutinous Rice with Pandan Custard Layer or better known as Kuih Serimuka is one of the popular kuih or cakes in Malaysia. how to make vegan gluten-free coconut pancakes! vegan gingerbread french toast sticks Pandan is a tropical plant whose leaves are commonly used for flavoring in South Asian dishes and desserts. The extract of pandan has been called "Asian vanilla," which is an apt description; I've seen it used in desserts ranging from pandan. You can have Pandan green coconut rice dessert (vegan, gluten free) using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Pandan green coconut rice dessert (vegan, gluten free)

1. It's 450 ml of Thai glutinous rice (will cook with 1.2times of liquid).
2. It's 6 of fresh pandan leaves.
3. It's 1 can of coconut milk (400ml) devided into half amount.
4. It's 40 g of raw brown sugar.
5. Prepare of Sesame seeds for garnish.
6. You need 1 Tbsp of sugar(for coconut milk sauce).
7. It's 1 Tsp of cornstarch.

Pandan makes some of Southeast Asia's best desserts bright green. These are the best from Thailand, Malaysia, Vietnam, and Indonesia. Ondeh-ondeh in Malaysia, called klepon in Indonesia, are bright green glutinous rice balls wrapped in a furry coat of grated coconut. Get all your vegan gluten-free dessert recipes in one place.

Pandan green coconut rice dessert (vegan, gluten free) instructions

1. Cut the fresh pandan leaves into small pieces using scissors. Using stick blender, make a green smoothie out of the leaves adding 1/4 cups of water. Using a tea strainer and spoon get lid of pulps and save the green liquid in a measuring cup..
2. In the measuring cup with green liquid, carefully add water up to 540ml in total..
3. Wash glutinous rice until the water runs clear. Drain water from the rice. In a cooking pot, add the washed rice and the 540 ml of green liquid together and soak for 30min..
4. 〈Making coconut milk sauce〉In a small cooking pot, add in 200ml of coconut milk, 1Tbsp of sugar and 1 tea spoon of cornstarch. Heat them with medium low heat until thickened. Set aside and cool the sauce..
5. 〈Making raw sugar syrup〉Crush the raw sugar if it’s lumpy and make it powdery. Add small amount of water and cook with medium heat until thick. (It tastes the same as Japanese “kuromitsu"sugar syrup. You can buy it at Japanese grocery).
6. After soaking rice for 30min, cook the rice with medium heat. When boiled reduce the heat to low heat and cook until all the water disappear. (You can use rice cooker if you have.).
7. When rice is cooked in the pot, mix in 200ml of coconut milk while the rice is still hot. Put all the rice-coconut milk mixture into a cake mold and steam it with high heat for another 20-30min in a steamer until you see no liquid.(You can omit the steaming procedure if you are using rice cooker. If so, just mix in the 200ml of coconut milk in cooked rice and leave until it is not watery.).
8. Scoop out the rice about a size of 1 icecream scoop. Make a little hole and put the raw sugar syrup inside the hole and drizzle over cooled coconut sauce. Top with sesame seeds for garnish..
9. It tasted really good. Save the leftover rice and coconut milk sauce in fridge. Warm the rice with microwave when you eat..

From cakes to confections, there's something for everyone. Many of my gluten-free cookies and bars also happen to be raw. By creating dessert recipes made from a base of nuts, seeds, and coconut, there are endless options. Black glutinous rice, coconut cream and fresh mango create a refreshing dessert and this recipe gives you a hint of chilli for a pleasant kick. Filled with grated coconut and palm sugar, green pancakes have a place on everyone's plate.