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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 10 minutes |
| Servings |
people
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Ingredients
- 1/2 can of Sticky rice
- 6 branches of pandan leaves
- Coconut milk
- 1/3 tsp Salt
- 1 tablespoon White sugar
- 2 tablespoons shredded coconut
- 2 tablespoons Peanuts
- 1/2 tsp roasted salt
Ingredients
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Rate this recipe!
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Instructions
- - Wash pandan leaves, choose large leaves, cut into chunks and put in a blender with 1 cup of water. Strain the pineapple leaves.
- - Use this water to soak sticky rice. Add 1/3 tsp salt to soak for 4 hours.
- - When sticky rice is soaked in pandan leaf juice, add coconut milk to cover the surface of the rice.
- - Put the sticky rice in a ceramic bowl with a lid, then microwave at 800W two times, 3 minutes each time. Every time take out to stir evenly.
- - Add sugar and 2 tablespoons of coconut milk, mix well, cook for another 3 minutes.
- - Roast peanuts and grind with roasted salt.
- - Add shredded coconut, roasted salt and peanut to the plate of sticky rice. Serve hot.
