Kueh Wajid
400 gm glutinous rice (soaked overnight)
Gula melaka syrup (melted palm sugar)
Pandan leaves
Coconut milk/cream
Sugar
Pinch of salt
1. Steam the glutinous rice and set aside.
2. Put 300 ml of coconut milk and 10 tablespoons of gula melaka syrup, along with some cut pandan leaves in a pot and simmer over low heat. Stir continuously and don't let the mixture boil over.
3. Add a pinch of salt and when it thickens and starts to caramelize, add in the steamed glutinous rice.
4. Keep stirring so that the rice is evenly coated, and add more sugar if not sweet enough or more coconut milk if too dry. Keep stirring so that it does not burn, the mixture will start to thicken and when the rice has softened and the liquid almost dried up, remove from the heat.
5. Remove the pandan leaves and spread the mixture onto a tray,pressing down compactly to form a 1 inch high layer. Cool and cut into squares to serve.
400 gm glutinous rice (soaked overnight)
Gula melaka syrup (melted palm sugar)
Pandan leaves
Coconut milk/cream
Sugar
Pinch of salt
1. Steam the glutinous rice and set aside.
2. Put 300 ml of coconut milk and 10 tablespoons of gula melaka syrup, along with some cut pandan leaves in a pot and simmer over low heat. Stir continuously and don't let the mixture boil over.
3. Add a pinch of salt and when it thickens and starts to caramelize, add in the steamed glutinous rice.
4. Keep stirring so that the rice is evenly coated, and add more sugar if not sweet enough or more coconut milk if too dry. Keep stirring so that it does not burn, the mixture will start to thicken and when the rice has softened and the liquid almost dried up, remove from the heat.
5. Remove the pandan leaves and spread the mixture onto a tray,pressing down compactly to form a 1 inch high layer. Cool and cut into squares to serve.
No comments:
Post a Comment