This Malaysian sweet rice recipe is easy to replicate at home. Allow plenty of time for soaking the rice and assembling the parcels.
- 1 cup glutinous rice
- 200 ml coconut milk (preferably freshly squeezed)
- 1 pandan leaf
- 100 ml coconut cream (preferably freshly squeezed)
- 5 large banana leaves, approximately
- 1 cup freshly grated coconut
- ½ cup dark brown sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 2 hours
Standing time 30 minutes
Cover the glutinous rice with room temperature water and soak for at least 2 hours.
Drain the rice and place in a saucepan. Add the coconut milk and pandan leaf. Simmer, covered, for abour 20 minutes or until rice is tender and liquid absorbed. Add the coconut cream and stir through. Cover and allow to cool.
Soften the banana leaves by soaking them for 30 minutes in hot water, or microwave them without water for 2 minutes. Drain and cool. Cut into 15 cm squares.
Meanwhile, to make the filling, place the coconut and brown sugar in a heavy-based frying pan or small saucepan and simmer until the sugar melts and caramelises. Stir until the mixture is quite dry.
Place 1½ tbsp of the sticky rice in the centre of each banana leaf square and top with 1 tbsp of the sugar and coconut mixture. Allow to stand for at least 30 minutes in order to develop the flavours. Unwrap and eat!