Ingredients:
1 cup (200 g) uncooked glutinous rice
½ cup (90 g) shaved palm sugar
½ cup (125 ml) water
1 pandanus leaf, tied in a knot, or 1 drop pandanus extract
¼ cup (60 ml) thick coconut milk Pinch of salt
Cooking Directions:
- Rinse the glutinous rice in several changes of water until the water runs clear, then soak overnight
- 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
- 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, about 15 minutes. Add all the other ingredients and mix well. Continue to simmer for 3 to 5 more minutes and remove from heat.
- 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 to 15 minutes. Remove from the heat and discard the pandanus leaf, if using.
- Transfer the cake to lightly greased shallow cake pan or tray (about 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.
