Thai Pandan Sticky Rice (Green Coconut Sticky Rice Recipe)

Thai Pandan Sticky Rice (Green)

Steeping glutinous rice in concentrated pandan juice before steaming gives it a beautiful natural green color and a sweet, grassy fragrance. The method is simple and the result is wonderful, so you really should give it a try. Serve it with ripe mango, sweet custard or simply on its own with a spoonful of coconut cream.

Ingredients

• 1 cup white glutinous (sticky) rice
• 1/2 teaspoon crushed alum (optional; a traditional trick to keep the grains firm and glossy)
• Concentrated pandan juice, enough to cover the rice for soaking (blend fresh or frozen pandan leaves with a little water and strain)
• About 5 pandan leaves, tied in a knot, for steaming
• 3/4 cup freshly pressed coconut milk (full-fat canned coconut milk works too)
• 1/4 cup concentrated pandan juice, for the coconut sauce
• 3/4 cup sugar
• 1 teaspoon salt

Instructions

1. Rinse the sticky rice until the water runs clear. Add the alum, then pour in enough pandan juice to cover the rice and stir to combine. Soak for at least 3 hours.
2. Drain the soaked rice and rinse it again to remove the alum. Drain well and set aside for a few minutes.
3. Line a steamer with cheesecloth, add the rice and tuck in the knotted pandan leaves. Set the steamer over boiling water and steam for about 20 minutes, until the rice is tender and cooked through.
4. Meanwhile, in a mixing bowl, stir together the coconut milk, 1/4 cup pandan juice, sugar and salt until the sugar dissolves.
5. Tip the hot steamed rice into the coconut mixture and fold until every grain is coated. Cover and let it rest for 30 minutes so the rice absorbs the sweet coconut milk before serving.