Easiest Way to Make Yummy Silky rice dessert(wajik perasa pandan)

Silky rice dessert(wajik perasa pandan). Wajik is a traditional Indonesian snack/cake made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, and pandan leaves. Wajik ketan hitam (Indonesian sticky rice cake) is a very simple and delicious dessert using only a handful of ingredients. This dessert uses both white and black sticky rice, and flavored with coconut milk and pandan leaves.

Silky rice dessert(wajik perasa pandan) It is also popular during Muslim festivals and weddings. Best taken: As a dessert The Best Pandan Dessert Recipes on Yummly Wash the glutinous rice multiple times in water, stopping when the water becomes clear. You can have Silky rice dessert(wajik perasa pandan) using 2 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Silky rice dessert(wajik perasa pandan)

  1. It’s 500 gr of silky rice, 300gr sugar, 3pcs pandan leaf,1/2tsp salt.
  2. You need 1 tsp of pandan flavoring, 300ml water, 200ml coconut milk.

Line a streamer basket with a cheesecloth and equally distribute the glutinous rice on the cloth. To Cook This pandan sticky rice dessert, or xôi lá dứa, is great blend of sweet, salty, and nutty flavors. The star here is the amazingly aromatic pandan leaves, highlighted by sweet coconut, brought together by warm sticky rice. Glutinous rice is used for this, not just regular rice that you can make sticky!

Silky rice dessert(wajik perasa pandan) instructions

  1. Soak silky rice around 1hour then wash it after that cook like the way cook rice.
  2. Boil sugar, water, coconut milk, salt, pandan leaf, after boiling add in pandan flavoring.
  3. Then add in the already cook silky rice..
  4. Mix it well until the water dried.
  5. Then pour in the (can use plastic box or bowl but that inside the bowl/plastic box put olive oil evenly,) after cool can cut it &serve.
  6. Note:This recipe can use brown sugar too, if use brown sugar don't put pandan flavoring..
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Drain the glutinous rice and place in a shallow heat-proof dish. We're using the much more forgiving and user-friendly jasmine rice in this dessert that is inspired by the traditional Thai sticky rice and mango. The cooking method has also been adapted for the stovetop, yielding a result that is more similar to Western-style rice pudding in terms of consistency and appearance than the dish by which it is inspired. Add liquid palm sugar and pandan leaves and let the mixture come to a slow boil. When the liquid palm sugar thickens, add santan, salt and vanilla powder.

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