John Myers
Contents
show
Green Fragrant Rice with Flank Cake in Coconut Sauce
The perfect green fragrant rice with flank cake in coconut sauce recipe with a picture and simple step-by-step instructions.
- 400 g Sticky rice
- 3 Pc. Pandan leaves
- 1 tbsp Rice wine
- 6 Pc. Eggs
- 1,3 l Coconut milk
- 330 g Sugar
- 3 tbsp Desiccated coconut
- 1 tbsp Flour
- 1 tbsp Oil
- 1 tsp Pandan essence
The coconut rice
- Put rice in a bowl of water and let it steep overnight. Drain the next day. Heat pandan extract in a saucepan with 500 ml coconut milk until it is almost boiling. Add 80 g sugar and the pandan leaves and mix everything until the sugar has dissolved. Add the rice and cook for about 30 minutes. Stirring occasionally. Remove from heat and let rest for 15 minutes to allow the aroma to develop. Remove the leaves and keep the rice warm.
The coconut milk flan
- Preheat the oven to 100 degrees. Whisk the eggs with 250 g sugar, 400 ml coconut milk, the flour and the rice wine or whiskey. Pour the mixture into a greased ovenproof dish and place in the oven. Place an ovenproof bowl with water under the wire rack. The flan 30-40 minutes. let it stall. Let it cool down and let it steep for a day in the fridge.
Facebook Comments