Lemongrass Coconut Sticky Rice Parfait with Pandan Caramel

Instructions

1. 1

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

2. 2

   Drain the soaked glutinous rice. Steam the rice for 25-30 minutes until cooked through and tender.

   ~30 min
3. 3

   While the rice is steaming, gently heat 200ml of coconut milk with 50g of granulated sugar and 1/4 teaspoon of salt in a saucepan over medium-low heat, stirring until sugar dissolves. Do not boil.

   ~10 min
4. 4

   Once the rice is cooked, transfer it to a large bowl. Pour the warm coconut milk mixture over the sticky rice and stir gently to combine. Cover and let it rest for at least 30 minutes to absorb the liquid.

   ~30 min
5. 5

   Prepare the lemongrass jelly: Bruise the lemongrass stalks and cut them into large pieces. Simmer the lemongrass in 200ml of water for 15 minutes to infuse. Strain the liquid through a fine-mesh sieve, discarding the lemongrass.

   ~20 min
6. 6

   In a clean saucepan, combine the strained lemongrass liquid with 5g of agar-agar powder and 50g of granulated sugar. Bring to a simmer, stirring constantly, until the agar-agar is completely dissolved. Pour into a shallow dish and let it set in the refrigerator until firm, about 30-45 minutes.

   ~45 min
7. 7

   Once the lemongrass jelly is set, cut it into small cubes. You can also blend it slightly for a smoother texture if preferred.

   ~5 min
8. 8

   Prepare the pandan caramel: In a food processor, blend the pandan leaves with a small amount of water until a smooth paste is formed. Strain through a fine-mesh sieve to extract the pandan juice.

   ~10 min
9. 9

   In a saucepan, combine 100g of brown sugar and 50ml of water. Cook over medium heat without stirring until it turns into an amber caramel. Carefully whisk in the remaining 200ml of coconut milk (it will bubble up), 1/4 teaspoon of salt, and the pandan juice. Stir until smooth and slightly thickened.

   ~15 min
10. 10

    Whisk in 30g of butter and 1 tablespoon of lime juice until the butter is melted and incorporated. Let the caramel cool slightly.

    ~5 min
11. 11

    To assemble the parfaits: Spoon a layer of the prepared coconut sticky rice into the bottom of each serving glass. Top with a layer of the cubed lemongrass jelly, then drizzle with the pandan caramel sauce. Repeat the layers as desired, finishing with a drizzle of caramel.

    ~10 min
12. 12

    Chill the parfaits in the refrigerator for at least 30 minutes before serving.

    ~30 min