Pandan green coconut rice dessert (vegan, gluten free). Great recipe for Pandan green coconut rice dessert (vegan, gluten free). My curiosity toward Indonesian green pandan pastries made me try cooking one using real fresh leaves. I was curious because it said to have aroma that is similar to vanilla, good for health and it's broadly used in Southeast.

Cupcakes indeed have a pop culture craze in today's gastronomic world. For my gluten free fusion recipe, I am using pandan (screwpine) leaves and coconut as the main flavours giving these cupcakes an intense aroma. This recipe is also vegan, dairy free, egg free, soy free and nut free. You can cook Pandan green coconut rice dessert (vegan, gluten free) using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Pandan green coconut rice dessert (vegan, gluten free)

It's 450 ml of Thai glutinous rice (will cook with 1.2times of liquid).
You need 6 of fresh pandan leaves.
You need 1 can of coconut milk (400ml) devided into half amount.
You need 40 g of raw brown sugar.
You need of Sesame seeds for garnish.
You need 1 Tbsp of sugar(for coconut milk sauce).
It's 1 Tsp of cornstarch.

You can make as many thin layers as you like with this dessert. I opted for a simple two: a thick, creamy layer with coconut milk and a thinner, saltier layer based on pandan juice alone. Don't be afraid to go heavy on the salt here—a. However, when I embraced this week's theme of Gluten Free Desserts and ended up getting short on time, immediately I thought of making Pandan Puto.

Pandan green coconut rice dessert (vegan, gluten free) step by step

Cut the fresh pandan leaves into small pieces using scissors. Using stick blender, make a green smoothie out of the leaves adding 1/4 cups of water. Using a tea strainer and spoon get lid of pulps and save the green liquid in a measuring cup..
In the measuring cup with green liquid, carefully add water up to 540ml in total..
Wash glutinous rice until the water runs clear. Drain water from the rice. In a cooking pot, add the washed rice and the 540 ml of green liquid together and soak for 30min..
〈Making coconut milk sauce〉In a small cooking pot, add in 200ml of coconut milk, 1Tbsp of sugar and 1 tea spoon of cornstarch. Heat them with medium low heat until thickened. Set aside and cool the sauce..
〈Making raw sugar syrup〉Crush the raw sugar if it’s lumpy and make it powdery. Add small amount of water and cook with medium heat until thick. (It tastes the same as Japanese “kuromitsu"sugar syrup. You can buy it at Japanese grocery).
After soaking rice for 30min, cook the rice with medium heat. When boiled reduce the heat to low heat and cook until all the water disappear. (You can use rice cooker if you have.).
When rice is cooked in the pot, mix in 200ml of coconut milk while the rice is still hot. Put all the rice-coconut milk mixture into a cake mold and steam it with high heat for another 20-30min in a steamer until you see no liquid.(You can omit the steaming procedure if you are using rice cooker. If so, just mix in the 200ml of coconut milk in cooked rice and leave until it is not watery.).
Scoop out the rice about a size of 1 icecream scoop. Make a little hole and put the raw sugar syrup inside the hole and drizzle over cooled coconut sauce. Top with sesame seeds for garnish..
It tasted really good. Save the leftover rice and coconut milk sauce in fridge. Warm the rice with microwave when you eat..

I have a jar of leftover puto extract in my fridge after presenting Kuih Dadar (Coconut Stuffed Malaysian Pandan Crepes) last week so I need to use it up. We also noticed a card on the table advertising their Thai mango sticky rice, a classic dessert made with Thai sweet glutinous rice, and decided we would share some of that as well. When the dessert showed up, we were a little surprised to see green rice on the plate, because it wasn't green in the picture. It's flavorful and whips up in no time! Keto, Low carb, Gluten-Free, Dairy free chia puddings taste just fantastic.