Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pandan green coconut rice dessert (vegan, gluten free). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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. To keep this bread gluten-free I went with a mix of different flours: almond flour, rice flour, and buckwheat flour.
Pandan green coconut rice dessert (vegan, gluten free) is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Pandan green coconut rice dessert (vegan, gluten free) is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook pandan green coconut rice dessert (vegan, gluten free) using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Pandan green coconut rice dessert (vegan, gluten free):
- Take 450 ml Thai glutinous rice (will cook with 1.2times of liquid)
- Make ready 6 fresh pandan leaves
- Take 1 can coconut milk (400ml) devided into half amount
- Make ready 40 g raw brown sugar
- Get Sesame seeds for garnish
- Prepare 1 Tbsp sugar(for coconut milk sauce)
- Prepare 1 Tsp cornstarch
There are many types of rice puddings in the Thai dessert repertoire, but this one is an absolute classic. Pandan Lemongrass Jelly Iced Tea น้ำใบเตยวุ้น Matcha Coconut Popsicles (Gluten-free, Dairy-free, Vegan). Angies Recipes Taste of Home Recipes with detailed instructions and extensive.
Instructions to make Pandan green coconut rice dessert (vegan, gluten free):
- 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.
- In the measuring cup with green liquid, carefully add water up to 540ml in total.
- 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.
- 〈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.
- 〈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)
- 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.)
- 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.)
- 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.
- It tasted really good. Save the leftover rice and coconut milk sauce in fridge. Warm the rice with microwave when you eat.
Pandan leaves are used here to add scent and color; they are completely optional. Note: Thai jasmine rice works best in this recipe, but you can use any long grain rice except Make sure you do not rinse the rice; we need all the starch we can get from it to create the desired texture and consistency. Pandan is a tropical plant with long, narrow leaves that grows widely in Southeast Asia. This dessert is made in two layers: a chewy layer of coconut-infused sticky rice and a firm custard layer made with more coconut milk. (They're also gluten-free!) Creamy Coconut Rice Pudding with a tropical kick - super easy to make, a real joy to eat and it's vegan too! Sure enough, the rice started to thicken and the coconut did its stuff.
So that’s going to wrap it up for this special food pandan green coconut rice dessert (vegan, gluten free) recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
