serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 450 g (2¼ cups) glutinous rice
- 1 tsp ground turmeric
- 3 pandanus leaves (see Note), bruised, tied in a knot
- 125 ml (½ cup) coconut milk
Soaking time 8 hours
Instructions
Rinse rice under cold running water, then combine in a bowl with turmeric and enough water to cover. Soak for 8 hours or overnight.
Drain rice, then place in a steamer lined with muslin or a clean tea towel. Add pandanus leaves, cover tightly, then place steamer over a saucepan of simmering water and cook for 20 minutes or until rice is tender. Transfer to a bowl, discarding leaves. Using a large metal spoon, stir in coconut milk and a pinch of salt. Serve immediately.
Note
• Pandanus leaves are from Asian food shops.
Photography Steve Brown
As seen in Feast magazine, May 2014, Issue 31. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
