Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pandan green coconut rice dessert (vegan, gluten free). One of my favorites. This time, I will make it a bit unique. This will be really delicious.
These pandan coconut cupcakes are so tasty, you won't be able to stop eating them once you start. Pandan is a green paste made from pandan leaves (a herb), which makes it a nice dessert for Christmas or St. To keep this bread gluten-free I went with a mix of different flours: almond flour, rice flour, and buckwheat flour.
Pandan green coconut rice dessert (vegan, gluten free) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Pandan green coconut rice dessert (vegan, gluten free) is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook pandan green coconut rice dessert (vegan, gluten free) using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pandan green coconut rice dessert (vegan, gluten free):
- Make ready 450 ml Thai glutinous rice (will cook with 1.2times of liquid)
- Get 6 fresh pandan leaves
- Make ready 1 can coconut milk (400ml) devided into half amount
- Make ready 40 g raw brown sugar
- Prepare Sesame seeds for garnish
- Prepare 1 Tbsp sugar(for coconut milk sauce)
- Prepare 1 Tsp cornstarch
One portion at home and one portion for Mister to bring to work tml. A popular Asian dessert, this Mango and Coconut Jelly is refreshing & delicious, besides being VEGAN & Gluten-Free, thanks. This vegan coconut rice pudding couldn't be simpler. It starts with some leftover rice that I then cook in a can of lite coconut milk with a handful of The result is a crazy fast easy plant based gluten free dessert that is great for last minute entertaining.
Steps to make Pandan green coconut rice dessert (vegan, gluten free):
- 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.
- In the measuring cup with green liquid, carefully add water up to 540ml in total.
- 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.
- 〈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.
- 〈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)
- 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.)
- 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.)
- 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.
- It tasted really good. Save the leftover rice and coconut milk sauce in fridge. Warm the rice with microwave when you eat.
Mom was right- rice pudding is a winner!. Vegan Coconut Milk CaramelsMy Source Life. Pandan is a tropical plant with long, narrow leaves that grows widely in Southeast Asia. This dessert is made in two layers: a chewy layer of coconut-infused sticky rice and a firm custard layer made with more coconut milk. Both are flavored with pandan paste to give the dessert its signature flavor and green color. (They're also gluten-free!) The glutinous rice (please do not use regular rice!) provides the backbone, the bulk, the texture for this sweet dessert.
So that is going to wrap it up with this special food pandan green coconut rice dessert (vegan, gluten free) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
