Vietnamese Pandan Coconut Sticky Rice Bites with Palm Sugar Drizzle

Instructions

1. 1

   Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight.

2. 2

   Drain the soaked rice. Tie the pandan leaves into a knot.

3. 3

   Place the drained rice in a steamer basket lined with cheesecloth or parchment paper. Add the knotted pandan leaves on top of the rice.

4. 4

   Steam the rice over medium heat for 20-25 minutes, or until the rice is tender and cooked through.

   ~25 min
5. 5

   While the rice is steaming, heat the coconut milk, granulated sugar, and salt in a saucepan over low heat. Stir until the sugar and salt are dissolved. Do not boil.

   ~5 min
6. 6

   Once the rice is cooked, transfer it to a large bowl. Discard the pandan leaves.

7. 7

   Pour the warm coconut milk mixture over the hot steamed rice. Gently mix to ensure the rice is evenly coated.

   ~2 min
8. 8

   Cover the bowl and let the rice sit for 10-15 minutes to absorb the coconut milk.

   ~15 min
9. 9

   While the rice is absorbing, prepare the palm sugar drizzle. In a separate saucepan, combine the palm sugar and water. Heat over low heat, stirring until the palm sugar is completely dissolved and the syrup thickens slightly.

   ~10 min
10. 10

    Once the rice has absorbed the coconut milk, it should be sticky and pliable. Press the sticky rice into a thin layer (about 1 cm thick) on a piece of parchment paper.

    ~3 min
11. 11

    Allow the pressed rice to cool slightly, then cut it into small squares or rectangles (about 2x2 cm).

    ~5 min
12. 12

    Arrange the sticky rice bites on a serving plate. Drizzle generously with the warm palm sugar syrup and sprinkle with toasted sesame seeds.

    ~2 min