Recette alimentaire indonésienne

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.

Ingrédients:

1 Coupe (200 g) uncooked glutinous rice

½ tasse (90 g) rasé de sucre de palme

½ tasse (125 ml) l'eau

1 pandanus feuilles, liée à un nœud, ou 1 chute de pandanus extraire

¼  cup (60 ml) thick coconut milk Pinch of salt

Itinéraire de cuisson:

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 minutes, 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, en remuant de temps, until the syrup has reduced to half, sur 15 minutes. Add all the other ingredients and mix well. Continue to simmer for 3 à 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, en remuant de temps en temps, until the mixture thickens and becomes sticky, 10 à 15 minutes. Remove  from the heat and discard the pandanus leaf, si vous utilisez.
5. Transfer  the cake to lightly greased shallow cake pan  or tray (sur 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.