|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 0g||0%|
|Total Sugars 16g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This sticky rice dessert is super easy to make, yet looks and tastes very gourmet. A great make-ahead dessert to serve guests, this sticky rice treat is also a healthy low-fat dessert recipe (both gluten and lactose free). And there's no baking or steaming involved. Simply boil up a pot of sticky rice, mix it with a few Thai ingredients, then press it into a pan, and let it sit overnight in your refrigerator. Serve cold or warm along with a topping of coconut milk and some fresh fruit. Mmm...
2 cups raw Thai sticky rice, cooked (see link below)
2 tablespoons coconut or canola oil, more as needed
1/2 cup white sugar, more as needed
1 3/4 cup coconut milk, divided
7 drops pandan essence, more as desired
2 teaspoons cornstarch, dissolved in 1 tablespoon cold water
Fresh raspberries, for garnish
Gather the ingredients.
First, make the sticky rice according to these directions.
While rice is cooking, prepare the cake pan (standard 8 x 8 size). Generously grease the pan (including the sides) with a little oil. Set aside.
After rice is done cooking (or "steaming"), remove the lid from the rice pot. Add 1/2 cup sugar plus 3/4 cup coconut milk, stirring both well into the hot rice. Quickly taste-test rice for sweetness, adding up to 1/4 cup more sugar if not sweet enough for your taste. Note: Palm or brown sugar may be used, but this will turn the rice slightly brownish in color.
Now scoop 1/3 to 1/2 of the rice into your square cake pan. Be sure to replace the lid on the rice pot immediately, as the rice needs to stay hot for these steps.
Grease the underside of a spoon and use it to smooth out the rice, pressing it into the bottom of the cake pan. This is the first layer of the rice cake. Try to make the rice as flat and even on top as possible.
Of the remaining rice in the pot, scoop out half into a mixing bowl, once again replacing the lid on the rice pot. Add 2 drops of the pandan essence, and quickly stir to blend it into the rice. This should turn the rice a light green color.
Using the same technique as before, gently press and smooth this light green rice over the white rice in the cake pan to make the second layer. Try not to press too hard as you distribute the green rice, or you will disturb the first layer.
To the rice remaining in the pot, add 5 or more drops of the pandan essence, or until the rice turns a noticeably darker shade of green (than the previous layer). Tip: Darker will give you better contrast and be more striking when it's done.
Now add this rice as the final layer. You need to add this layer gently and carefully, or it will blend with the previous layer. Smooth out the top and then cover your cake pan with tin foil and refrigerate several hours, or overnight (the cold will firm up the dessert).
To make the coconut sauce, place the remaining 1 cup coconut milk in a medium saucepan and warm up (but don't boil). Add sugar to taste, stirring to dissolve.
Add the cornstarch dissolved in water. Stir over medium heat until sauce thickens, then remove from heat.
To serve the dessert, grease a serrated knife or run it under some boiling water (to keep knife from sticking). Cut squares of the rice cake and carefully lift out of the pan, placing them on serving plates. Microwave the cakes briefly, as this dessert— like many Asian desserts—is best served warm. Then pour coconut sauce over. Garnish with fresh raspberries, if using.
Tip: This dessert is a superb one to make for a dinner party or any social gathering, since you can make it the day before. Just be sure to eat it up within a couple of days, as sticky rice tends to dry out quickly and harden.