Tamarind Glazed Sticky Rice Cakes with Candied Ginger Crumble

Instructions

1. 1

   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in 2 cups of water for at least 4 hours or overnight.

2. 2

   Drain the soaked rice and transfer it to a steamer basket lined with cheesecloth or a banana leaf. Steam over boiling water for 20-25 minutes, or until the rice is tender and translucent. Add the remaining 0.5 cup of water if the rice seems dry.

   ~25 min
3. 3

   In a saucepan, heat the coconut milk, 0.5 cup of sugar, and 0.25 teaspoon of salt over medium heat, stirring until the sugar dissolves. Do not boil.

   ~5 min
4. 4

   Add the steamed glutinous rice to the coconut milk mixture. Stir well to combine and cook over low heat for about 5-7 minutes, or until the liquid is mostly absorbed and the rice is sticky.

   ~7 min
5. 5

   Lightly oil a baking sheet or line it with parchment paper. Press the sticky rice mixture onto the prepared sheet to about 0.5-inch thickness.

   ~5 min
6. 6

   Cut the rice cake mixture into desired shapes (squares or diamonds).

   ~2 min
7. 7

   For the tamarind glaze, combine tamarind paste, palm sugar, lime juice, and soy sauce in a small saucepan. Cook over medium-low heat, stirring constantly, until the sugar dissolves and the glaze thickens slightly.

   ~10 min
8. 8

   Finely chop the candied ginger. In a small bowl, combine the chopped candied ginger, sesame seeds, and chili flakes.

   ~3 min
9. 9

   Gently brush or spoon the tamarind glaze over the rice cakes. Sprinkle the candied ginger crumble mixture generously over the glazed cakes.

   ~5 min
10. 10

    Allow the glazed cakes to set for at least 30 minutes at room temperature before serving.

    ~30 min