Ingredients
uncooked white glutinous rice
fresh pandan leaves (optional)
vanilla extract (substitute for pandan leaves)
toasted sesame seeds or mung bean.
Directions
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1) Rinse the rice and place it in a bowl of water.Allow it to soak overnight (or at least for 6 hours.)
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2) Line the top of a steamer with cheese cloth. Place one of the fresh pandan leaves or a few dried ones in the bottom of the steamer with water. Heat the water to a low boil.
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3) Drain the rice and spread it in the top of the steamer on the cheese cloth.
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4) Cover and steam 15 minutes. Remove the rice and set it aside to cool.
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5) Combine the cornstarch with a half cup of water. Into a medium size saucepan, pour 1/2 cup coconut milk. Knot and add one of the fresh pandan leaves (or drop in vanilla extract.) Add the liquified cornstarch and a pinch of salt. Cover and set aside.
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6) In a large pan over low heat, pour in the rest of the coconut milk. Add the palm sugar, another fresh pandan leaf or a few dried ones, (or a dash of vanilla extract) and add remaining salt.
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7) Cook stirring, until the sugar has dissolved and the sauce starts to simmer. Add the cooked rice, breaking it up with a spatula.
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8) Continue cooking, stirring constantly until most of the moisture is gone and the rice takes on a shiny look.
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9) Line a small bowl with plastic and pack the cooked rice into the bowl. Turn the bowl upside down in the center of a large plate, on top of a decorative banana leaf or Ti leaf.(optional if you don't have any it's ok the plate is fine)
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10) Cook the coconut cream in the saucepan over low heat until it thickens. Pour it over the rice.
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11) Sprinkle the rice with the toasted sesame seeds and serve with the sliced mango alongside.
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Optional---also goes well with banana, papaya, honey dew melon, cantelope melon, and sweet pineapple. I've also tried granny smith apples with it. Enjoy.
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