Indonesia receta de comida

There are many variations on this popular cake, wich can be stored in the refrigerator for several days. It is normally served at room temperature, but can be served warm topped with coconut cream. Another variation adds diced ripe jackfruit or raisins when the rice is partially cooked.

Ingredientes:

1 taza (200 g) uncooked glutinous rice

½ taza (90 g) shaved palm sugar

½ taza (125 ml) de agua

1 pandanus leaf, tied in a knot, o 1 drop pandanus extract

¼ de taza (60 ml) thick coconut milk Pinch of salt

Instrucciones de Cocción:

1. Rinse the glutinous rice in several  changes of water until the water runs clear, then soak overnight
2. Line a stearmer basket with a cheesecloth and spread the soaked  glutinous rice evenly cloth. Steam the rice for 15 minutos, then turn and fluff it up with a fork and steam for more 10 more minutes until cooked
3. In a saucepan, bring the sugar and water to a boil over medium heat and then simmer uncovered, stirring occasionally, until the syrup has reduced to half, sobre 15 minutos. Add all the other ingredients and mix well. Continue to simmer for 3 a 5 more minutes and remove from heat.
4. Combine the cooked glutinous rice and coconut milk mixture in a large saucepan and mix well, then cook over low heat, stirring from time to time, until the mixture thickens and becomes sticky, 10 a 15 minutos. Remove  from the heat and discard the pandanus leaf, si se utiliza.
5. Transfer  the cake to lightly greased shallow cake pan  or tray (sobre 7 in/ 17 cm across), smoothing the surface with the back of a wet spoon, and aside to cool. Cut the cake into squares or diamond shapes and serve at room temperature.