in Palm Sugar Syrup and Coconut Cream Sauce
Pandan Rice Cake “Num Banh Duk” is made from rice flour, tapioca starch, and pandan leaf juice mixed and stirred over medium heat until thick, then transfer it into a glass container and press until smooth and firm. Cut into bite-sized square pieces, and serve with palm sugar syrup, coconut milk, and roasted sesame seeds.
Pandan Rice Cake
Pandan Rice Cake is made from rice flour, tapioca starch, and pandan leaf juice mixed and stirred over medium heat until thick, then transfer it into a glass container and press until smooth and firm. Cut into bite-sized square pieces, and serve with palm sugar syrup, coconut milk, and roasted sesame seeds.
Ingredients
Method
Pandan Rice Cake:
- To begin, whisk together the rice flour, tapioca starch, salt, and pandan juice in a large pot.
- Place the mixture pot over high heat and stir continuously for 2 to 3 minutes, then reduce to medium heat and stir for another 20 to 30 minutes, or until it thickens.
- After 30 minutes, take it off the heat and pour it into a flat tray.
- Cover the cake with plastic wrap and firmly press it down to smooth out the cake. Let it cool down.
- After the cake has cooled, cut it into pieces as desired.
Palm Sugar Syrup:
- Place palm sugar in a pot over medium heat and caramelize until it begins to bubble, then add water and whisk to mix.
- Then add sliced ginger and a pinch of salt.
- Combine a tablespoon of water with half a teaspoon of corn starch and mix.
- Pour the cornstarch mixture into the syrup, stir and bring to a boil. Take off the heat.
Coconut Cream Sauce:
- Place a saucepan over medium heat, pour in the coconut milk, sugar, salt, and combine a tablespoon of water with half a tablespoon of corn starch and mix.
- Stir and bring to a boil, then turn the heat off and it's ready to serve.
Serving:
- For serving, place the cut pandan rice cake in a small serving bowl, cover with palm sugar syrup, coconut cream sauce and sprinkle roasted sesame seeds.
- Enjoy!
