Simple Pandan Sticky Rice using a Rice Cooker Recipe

 

Ingredients

Sweet Rice

2 1/2 cup Sweet Rice

1 1/2 cup Pandan Juice

Pandan extract (optional)

1 tsp. Salt

1 1/2 tsp. Sugar

3 Tbsp. Coconut Cream

Topping

1/4 cup Mung Bean

Pinch of Salt

1 Tbsp. Coconut Cream

Rice Cooker Liners (Banana Leaves, Pandan Leaves or Parchment paper)

Soak 2 1/2 cup Sweet Rice overnight.  Next day, rinse and set aside to let it air dry.  

Make some Pandan Juice.  You’ll need about 1 1/2 cup, then add in some pandan extract/food coloring if you want it to be a brighter green color (optional). 

In a large bowl, add in 1 tsp. Salt, 1 1/2 tsp. Sugar, 3 Tbsp. Coconut Cream, 1 1/2 cup Pandan Juice and then the Sweet Rice.  Mix well and set aside for 15 minutes. 

Soak 1/4 Mung Bean overnight.  Next day, rinse and pour into a sauce pan.  Add in a pinch of Salt and enough water to cover the mung bean.  Cook on medium-low heat.  Add in 1 Tbsp. Coconut Cream.  Wait for it to absorb into the mung bean.  Turn off heat and set aside. 

Line the rice cooker with banana leaves and pandan leaves.  Pour in the sweet rice mixture.   Remember you want the liquid to cover the top of the sweet rice, if it does cover the top add in some water.  Turn on rice cooker and cook.  When it is done, scoop it onto a plate and enjoy plain or add some mung bean topping.