Pandan and Coconut Marble Rice Cake (Bánh đúc lá dứa) Recipe

 

Ingredients

Cake 

1 cup Tapioca Starch

1 1/2 cup Rice Flour

6 Tbsp. Sugar

3 oz. Pandan Leaves

Water

1 cup Coconut Milk

Syrup

4 Blocks Palm Sugar

1 Tbsp. white Sugar

pinch of Salt

2 cups Water

Roasted Sesame Seeds

Divide 1 1/2 cup Rice Flour into two bowls. Put 1/2 cup Tapioca Starch in each bowl.  Mix well. Add in 3 Tbsp. Sugar in each bowl. Mix well. 

Cut 3 oz. Pandan Leaves into a blender. Add in some water and blend.  Strain out the Pandan Extract Juice. You need about 1 cup. 

Pour in 1 cup Coconut Milk into one of the flour bowl, mix.  Add in 1 cup water.  Mix well. 

Pour in 1 cup Pandan Extract Juice in the other flour bowl, mix well. Cover both bowls and set aside for 1 hour. 

After 1 hour, prepare two pans. One for the Pandan and the other is for the Coconut. Cook on medium heat until it thickens.  

Prepare two aluminum pans. Mix the Coconut and the Pandan together.

Have your steamer ready.  Place it into a steamer.  Let it steam until a toothpick comes out clean. 

To make the syrup, boil 2 cups water.  Add in 4 blocks of Palm Sugar.  Wait for it to dissolve.  Add in 1 Tbsp. white Sugar and a pinch of Salt. After it starts to boil, remove from heat. 

Cut the cake into smaller pieces and add the syrup on top when ready to serve. Remember to mix the syrup with the roasted Sesame Seeds

Enjoy!