Material:
250 gr white sticky rice
150 ml coconut milk
2 pandan leaves, conclude
Salt to taste
Jackfruit to taste, cut into small cubes
.
How to make:
Soak the sticky rice for 2 hours, wash, drain.
Boil the steamer, put the sticky rice, steam for 15 minutes.
While waiting for sticky rice, heat coconut milk, pandanus leaves, salt until boiling, stir, turn off the heat.
Then put the sticky rice into coconut milk, stir well, cover and let it soak.
After the coconut milk is absorbed by steaming about 25 minutes until cooked.
Put sticky rice into the container according to taste (good small alufoil cup for a portion of snacks), fill half. Set aside.
SAUCE
Material:
90 gr brown sugar / palm, sliced
50 ml of water
350 ml of coconut milk
50 ml liquid whipcream (optional, the problem is that you use this stock but it tastes better)
2 tablespoons rice flour
Salt to taste
2 pcs pandan leaves
How to make:
Boil water and brown sugar until dissolved, filter if necessary.
Mix rice flour and coconut milk, stir until dissolved.
Mix sugar solution, coconut milk, salt and pandan leaves.
Turn on the fire, cook while stirring. When boiling, add whipcream.
Cook until thickened, just before being picked up insert the jackfruit chunks if you like or can just sow when served.
Pour the sauce over the sticky rice. Store in the refrigerator for a while (if the sticky rice is good it won't be hard) Serve cold 馃構
