For the Rice:-300g sweet rice (aka glutinous rice)
-200g sugar
-300g coconut milk
-10 star anises
-1/2 tsp salt
-water
-pandan paste
**Wash rice and soak in water for at least 4 hours before steaming. While rice is steaming, simmer together sugar, coconut milk, salt and anises for 15 mins. Cool syrup and remove anise seeds. Divide steamed rice into 2 portions. Mix 1 portion of rice with ½ of the coconut syrup. Add panda paste about ½ tsp pandan paste to the remaining syrup and mix it with the other portion of rice.
Mung Bean Filling:
-100g mung beans (peeled and split)
-75g sugar
-1 tsp oil
-water
**Wash beans and cook until tender. Mash beans and mix with sugar and oil. Stir fry over medium heat until thickened.
Assembling the Rice:
Line a square cake pan with foil or plastic wrap. Add a layer of rice, smooth it out and pat it down. Next comes the mung beans, and then other rice portion, remember to smooth out and pat down after each layer addition. Tightly pack down the rice before removing and cutting. Cut the rice “cake” into thin strips, then cut the strips diagonally to make diamond shaped pieces. Arrange the pieces on a plate.
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Hi,
I did not use star anise as directed in the recipe. So, I heated the coconut syrup until it bubbled, which didn't take 15 mins. The syrup measured 1.5 cup, so each half portion of rice was mixed with 3/4 cup of syrup. After the rice absorbed all the syrup, it was very moist. It was easy to spread in the pan, but it was difficult to pack it tight. I put it in the fridge overnight and the next day, it was easy to cut, but when biting into the rice, it sort of came loose, wasn't as compact as I would have liked it. Can you tell me what I could have done differently? Thanks.
sounds like there was too much liquid mixed into the rice....
notice that the recipe says SIMMER the coconut milk syrup for 15 mins.
Is it crucial to simmer the coconut syrup for 15 mins if I am not adding the star anise to the syrup. Should I just use less coconut milk? Approximately how much boiled syrup is needed for each half portion of rice?
Simmering the coconut milk has nothing to do with using star anises. Where did you get that from?
By simmering the coconut milk, you reduce the liquid and intensify the flavor (flavor remains but liquid is boiled away). Thus your rice will be flavorful but not soggy.
Is it crucial? It depends...do you want your food to be above and beyond or just so so? It's up to you.
BTW, if you're willing to sacrifice flavor for time, you can just mix the coconut milk and sugar into the rice (without simmering it first).
I thought simmering the coconut milk for 15 mins was to bring out the flavor of the star anises. Now that you point out that this is not the case, I will make a note of it for next time. Thank you.