Easiest Way to Prepare Tasty Pandan green coconut rice dessert (vegan, gluten free)

Pandan green coconut rice dessert (vegan, gluten free). Homemade Coconut Sour Cream [Vegan, Gluten-Free]. Magnesium: How to Get Enough and Which Foods Are Best. These pandan coconut cupcakes are so tasty, you won't be able to stop eating them once you start.

These are the best from Thailand, Malaysia, Vietnam, and Indonesia. Vegan Coconut Pandan Cendol Cake - Get the full recipe here. Fluffy Pandan layer cake with coconut cendol (Pandan juice rice flour jelly). You can have Pandan green coconut rice dessert (vegan, gluten free) using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pandan green coconut rice dessert (vegan, gluten free)

1. It's 450 ml of Thai glutinous rice (will cook with 1.2times of liquid).
2. You need 6 of fresh pandan leaves.
3. It's 1 can of coconut milk (400ml) devided into half amount.
4. Prepare 40 g of raw brown sugar.
5. You need of Sesame seeds for garnish.
6. It's 1 Tbsp of sugar(for coconut milk sauce).
7. You need 1 Tsp of cornstarch.

Who says gluten-free cakes can't be absolutely indulgent and decadent? Pandan coconut agar agar Made too much pandan extract so decided to make dessert instead of baking. Besides its beautiful green hue, it tastes superb and bursts with the fragrant scent of pandan leave. Kuih Serimuka-Glutinous Rice With Pandan Custard Layer.

Pandan green coconut rice dessert (vegan, gluten free) step by step

1. Cut the fresh pandan leaves into small pieces using scissors. Using stick blender, make a green smoothie out of the leaves adding 1/4 cups of water. Using a tea strainer and spoon get lid of pulps and save the green liquid in a measuring cup..
2. In the measuring cup with green liquid, carefully add water up to 540ml in total..
3. Wash glutinous rice until the water runs clear. Drain water from the rice. In a cooking pot, add the washed rice and the 540 ml of green liquid together and soak for 30min..
4. 〈Making coconut milk sauce〉In a small cooking pot, add in 200ml of coconut milk, 1Tbsp of sugar and 1 tea spoon of cornstarch. Heat them with medium low heat until thickened. Set aside and cool the sauce..
5. 〈Making raw sugar syrup〉Crush the raw sugar if it’s lumpy and make it powdery. Add small amount of water and cook with medium heat until thick. (It tastes the same as Japanese “kuromitsu"sugar syrup. You can buy it at Japanese grocery).
6. After soaking rice for 30min, cook the rice with medium heat. When boiled reduce the heat to low heat and cook until all the water disappear. (You can use rice cooker if you have.).
7. When rice is cooked in the pot, mix in 200ml of coconut milk while the rice is still hot. Put all the rice-coconut milk mixture into a cake mold and steam it with high heat for another 20-30min in a steamer until you see no liquid.(You can omit the steaming procedure if you are using rice cooker. If so, just mix in the 200ml of coconut milk in cooked rice and leave until it is not watery.).
8. Scoop out the rice about a size of 1 icecream scoop. Make a little hole and put the raw sugar syrup inside the hole and drizzle over cooled coconut sauce. Top with sesame seeds for garnish..
9. It tasted really good. Save the leftover rice and coconut milk sauce in fridge. Warm the rice with microwave when you eat..

To keep this bread gluten-free I went with a mix of different flours: almond flour, rice flour, and buckwheat flour. I can't describe how good your kitchen will smell, especially if you like pandan! And if you have any vegan gluten-free guests coming over while your oven is broken, you've got something to feed them. You can make as many thin layers as you like with this dessert. I opted for a simple two: a thick, creamy layer with coconut milk and a thinner, saltier layer based on pandan juice.

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