Heavenly Vegan Cambodian Steamed Sticky Rice Cake – A Mouthwatering Delight

Allergens

N/A (but be aware of coconut allergy)

Ingredients

• 1. 2 cups glutinous rice, soaked for 4 hours or overnight 2. 1/2 cup coconut milk 3. 1/2 cup palm sugar, grated 4. 1/4 cup water 5. 1 tsp pandan extract 6. 1 pinch of salt 7. 1 tbsp vegetable oil 8. 1/2 cup coconut cream

Instructions

1. Drain the soaked glutinous rice and place it in a steamer lined with parchment paper or banana leaves, ensuring that the leaves don't touch the rice.
2. In a saucepan, combine palm sugar, water, pandan extract, and salt over medium heat. Stir until the palm sugar dissolves completely.
3. Once dissolved, remove from heat and let it cool for a few minutes. Then, add coconut milk to the mixture and stir well.
4. Pour the palm sugar mixture evenly over the steamed glutinous rice, ensuring that all grains are coated with the sweet liquid.
5. Steam the rice for about 20 25 minutes or until it's cooked through and has a sticky texture.
6. In a small pan, heat vegetable oil and pour the coconut cream into it. Cook over low heat until the mixture becomes fragrant.
7. Drizzle the coconut mixture over the steamed sticky rice, garnishing with toasted coconut flakes or sliced fruits if desired.
8. Serve warm and enjoy your delicious vegan Cambodian dessert!

Chef’s Insight

The combination of sticky rice and coconut cream creates a unique mouthfeel that is both satisfying and comforting. This recipe captures the essence of Cambodian desserts while catering to a vegan diet.

Notes

Feel free to customize the dessert with different fruits or additional toppings as per your preference.