Sticky Rice + Kaya Jam
File No. :662
PLEASE NOTE: Do not refrigerate sticky rice. keep it in room tempt. We advise you to eat it within a day or two.
- 2 cups (400 gr ) glutinous rice - Soak in water overnight
- 1 cup (200 gr) glutinous rice - Soak in water with butterfly pea, ube juice, beets juice. depending on the color you want)
- 1 cup coconut milk
- 3 knotted Pandan Leaves (replace with pandan or vanilla extract if you can't find it)
- 1/4 tsp Salt
- Moon Man kaya jam of your choice
- Flaky sea salt for topping
- Soak the glutinous rice overnight, 2 cups with water, and 1 cup with butterfly pea tea, ube juice, or beet juice depending on the color you want. You can soak them all in water if you are not looking for alternating color. Let it soak overnight till all the rice grains are puffed up.
- Add the salt to our coconut milk, and stir to dissolve.
- Drain the rice and put them in a pan or wrap them with a cloth. Add in your knotted pandan leaves and steam for 30 minutes.
- Open and stir the rice around and drizzle 1/2 of the coconut milk we have. Steam for another 30 minutes.
- Open the steamer, and mix the rice to create the marble effect. Mix them with the rest of the coconut milk we have. And steam for another 20 minutes.
- Open the steamer, and remove the knotted pandan leaves. taste it to make sure all the glutinous rice is cooked. Steam for extra minutes if they're still crunchy.
- Transfer the rice to a greased baking pan, or you can mold them one by one in a metal mold. Press them and make sure they are dense.
- Cover it with plastic and let it cool to room temperature. Once it reaches room tempt, the glutinous rice will set and you can remove it from the mold, and cut them to size if you want to.
- Add about a teaspoon of Moon Man Kaya Jam of your choice for every serving, and top it with a small sprinkle of flaky sea salt.