Pandan Sticky Rice Recipe
Make this pandan sticky rice recipe with easy image instructions for foolproof results. It’s the perfect match for desserts like mango or Thai custard!
Ingredients
- 1 1/2 cups (1 small bunch) pandan leaves, (chopped)
- 1 1/2 cups glutinous rice, (uncooked)
- 2 1/2 cups water
- pandan flavoring extract, (optional, add to taste)
Instructions
- Rinse the glutinous rice under running water until the water runs clear. Drain thoroughly and set aside.1 1/2 cups glutinous rice
- Blend pandan leaves with water in a blender until well combined. This will extract the pandan juice.1 1/2 cups (1 small bunch) pandan leaves, 2 1/2 cups water
- Pour the pandan mixture through a sieve or cheesecloth, squeezing to extract all the juice. Discard the blended leaves and keep the filtered pandan juice.
- Soak the glutinous rice in the pandan juice for at least 4 hours or overnight for the best color and aroma. Optionally, add a few drops of pandan extract to enhance the color.pandan flavoring extract
- Steam the glutinous rice by placing it in a bamboo steamer or a steamer lined with cheesecloth. Make sure the rice is evenly spread to allow for proper cooking. Cover and steam over boiling water (medium heat) for about 20–30 minutes, or until the rice is tender and sticky.
- Once cooked, the rice will be soft, fragrant, and naturally green.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 275kcal | Carbohydrates: 61g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 13mg | Potassium: 57mg | Fiber: 2g | Calcium: 13mg | Iron: 1mg
