Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pandan green coconut rice dessert (vegan, gluten free). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

These pandan coconut cupcakes are so tasty, you won't be able to stop eating them once you start. Pandan is a tropical leaf also called screwpine leaf, used to add a fragrant, slight sweetness - great for complimenting curries. Put the rice in a large pan and cover with cold water.

Pandan green coconut rice dessert (vegan, gluten free) is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Pandan green coconut rice dessert (vegan, gluten free) is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have pandan green coconut rice dessert (vegan, gluten free) using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pandan green coconut rice dessert (vegan, gluten free):

1. Get 450 ml Thai glutinous rice (will cook with 1.2times of liquid)
2. Take 6 fresh pandan leaves
3. Take 1 can coconut milk (400ml) devided into half amount
4. Prepare 40 g raw brown sugar
5. Get Sesame seeds for garnish
6. Make ready 1 Tbsp sugar(for coconut milk sauce)
7. Take 1 Tsp cornstarch

Note: Thai jasmine rice works best in this recipe, but you can use any long grain rice except basmati which is too low in starch for this application. Vegan coconut cream cake with an oil-free frosting which reminds of Raffaello! This healthier dessert is the perfect cake for all coconut lovers out there and also a great birthday cake. I used a combination of rice flour and oat flour, however, I am pretty sure that you could also use a..

Instructions to make Pandan green coconut rice dessert (vegan, gluten free):

1. 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.
2. In the measuring cup with green liquid, carefully add water up to 540ml in total.
3. 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.
4. 〈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.
5. 〈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)
6. 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.)
7. 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.)
8. 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.
9. It tasted really good. Save the leftover rice and coconut milk sauce in fridge. Warm the rice with microwave when you eat.

Vegan Coconut Milk CaramelsMy Source Life. Pandan makes some of Southeast Asia's best desserts bright green. These are the best from Thailand, Malaysia, Vietnam, and Indonesia. Ondeh-ondeh in Malaysia, called klepon in Indonesia, are bright green glutinous rice balls wrapped in a furry coat of grated coconut. Pandan is a tropical plant whose leaves are commonly used for flavoring in South Asian dishes and desserts.

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