Sweet Coconut Pandan Rice Parcels
These delightful appetizer parcels are a taste of Southeast Asia, featuring fragrant pandan-infused sticky rice enveloped in a sweet, creamy coconut sauce. They offer a perfect balance of textures and a subtly sweet, tropical flavor profile.
Prep Time
75 min
Difficulty
Medium
Servings
8
Calories
250 kcal
Instructions
- 1
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in clean water for at least 4 hours or overnight.
- 2
Drain the soaked glutinous rice thoroughly. Place the drained rice in a steamer lined with parchment paper or banana leaves. Steam for 20-25 minutes, or until the rice is tender and cooked through.
~25 min - 3
While the rice is steaming, prepare the coconut sauce. In a saucepan, combine coconut milk, granulated sugar, salt, and pandan extract. Heat over medium heat, stirring until the sugar dissolves and the mixture is smooth. Do not boil.
~10 min - 4
Once the rice is cooked, transfer it to a large bowl. Pour about two-thirds of the warm coconut sauce over the hot rice. Gently mix the rice and sauce until well combined. Let it sit for 10 minutes to absorb the liquid.
~10 min - 5
Prepare the banana leaves by wilting them over a flame or in hot water to make them pliable. Cut them into approximately 6x6 inch squares. You can also use parchment paper if banana leaves are unavailable.
~5 min - 6
Take a portion of the sweet sticky rice mixture (about 2-3 tablespoons) and place it in the center of a prepared banana leaf square. Fold the leaf to create a neat parcel, enclosing the rice. Repeat with the remaining rice and banana leaves.
~15 min - 7
Arrange the filled parcels in a steamer. Steam for another 10-15 minutes to allow the flavors to meld and ensure the parcels are heated through. Keep the fresh pandan leaves whole and place them in the steamer with the parcels to infuse aroma.
~15 min - 8
Gently warm the remaining coconut sauce and toss the steamed shredded coconut in it. Serve the warm rice parcels with a drizzle of the coconut sauce and the sweetened shredded coconut on top.
Tips
- For best results, use fresh pandan extract or fresh pandan leaves blended with a little water and strained to capture the authentic flavor. If using fresh leaves, tie them into knots and add them to the steamer for aroma.
- If banana leaves are not available, you can use parchment paper cut into squares. The texture will be slightly different, but the flavor will remain delicious.
Featured Collections
Popular Recipes
HalalTamarind Glazed Crispy Quail Eggs with Candied Ginger and Kaffir Lime Dust
These exquisite bite-sized appetizers feature perfectly crispy fried quail eggs coated in a tangy tamarind glaze, offering a delightful interplay of sweet, sour, and umami flavors. Each morsel is finished with a sprinkle of house-made candied ginger and fragrant kaffir lime dust for an aromatic and complex finish.
HalalTamarind-Glazed Pomelo and Lychee Terrine with Candied Ginger Crumble
This elegant dessert features layers of sweet pomelo segments and delicate lychees, suspended in a subtly tart tamarind glaze. A contrasting crumbly topping of caramelized ginger adds a delightful textural and aromatic complexity.
HalalLychee & Osmanthus Honeycomb Custard with Candied Petals
This ethereal dessert features a silken, delicately floral custard infused with the sweet essence of lychee and the fragrant aroma of osmanthus flowers, all crowned with a shimmering honeycomb crunch and edible candied flower petals. It's a sophisticated treat that captures the essence of blooming gardens and golden honey.
HalalSpiced Lychee and Duck Confit Spring Rolls
These delicate spring rolls offer a delightful balance of sweet, spicy, and savory. Crispy fried wrappers envelop a rich duck confit filling, accented by the subtle sweetness of lychee and a kick of chili.