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Amount Per Serving
Calories from Fat 127
% Daily Value *
Total Fat 15g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 40g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 Cup glutinous rice
- 1 Can coconut milk
- Pinch of salt
- 4-5 Pieces fresh pandan
- 1 Cup sugar
- 1/2 Cup water
- 1/4 Cup flour
- 2 Teaspoon corn starch
- 4 Eggs
- 1 Cup thick coconut milk
- Pinch of salt
- RICE LAYER
- In a rice cooker, over the stove or in a steamer, cook the glutinous rice with the thin coconut milk and salt.
- Put banana leaves on the bottom of an 8 inch baking pan.
- Spoon the cooked rice into the prepared pan.
- Press the rice firmly onto the base of the pan to form an even and compact layer.
- Cover and steam, for about 20 minutes over medium heat.
- Once done, reduce heat to low but keep the baking pan inside the steamer.
- PANDAN SYRUP
- Wash and cut fresh pandan leaves into small pieces.
- With a mortar and pestle or a blender, mash the leaves finely.
- You can use a little amount of water to make it into a paste.
- In a deep sauce pan put water, sugar and mashed pandan leaves.
- Cook over medium low heat till sugar has dissolved. Remove and set aside to cool.
- CUSTARD LAYER
- Mix the thick coconut milk with the prepared pandan syrup, and bring to a boil.
- Combine flour, corn starch, eggs and salt. Whisk till smooth.
- Slowly drizzle over the pandan syrup while whisking.
- Cook the custard over medium low heat, stirring continuously till custard thickens slightly.
- Pour the custard over the rice layer.
- Cover and steam over medium low heat for another 15-20 minutes or till custard is set.
- When preparing custard, steam over low heat to obtain a smooth custard layer.
- To get neatly cut pieces, use an oiled or heated knife.
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