Ketan Srikaya is an Indonesian traditional sweet snack or dessert, a steamed soft glutinous rice coated with silky coconut milk custard. My children loved this dessert, so I want to share with you.
Ingridients:
Bottom layer
1 cup (200g) glutinous rice, washed and soaked for 15 minutes, drained
2 tablespoon coconut powder
1&1/2 cup water
1/4 teaspoon salt
2 pandanus leaves, (optional) wrecked and knotted
Top layer-coconut milk custard topping
4 eggs
3/4 cup sugar
1 cup fresh milk and 2 tablespoon coconut powder
1 teaspoonful corn flour
1/4 teaspoon salt
1 pandanus leaves, knotted or vanilia
1/4 teaspoon green colourfood
Method :
To make the bottom glutinous rice layer
Cook the rice in a pot, add coconut powder, salt, pandanus leaves and water. Heats up the pot over the stove, use medium heat and stir continuously. Once the liquid has boiled, reduce the heat cooked glutinous rice for about 15minutes or until the glutinous rice is cooked and soft. Set aside.
Brush round baking tray with oil (I use 18 cm diameter), press down the cooked glutinous rice to compress, using wet spatula or your hand-press covered by platic gloves until firm.
Set aside
Make the coconut milk custard topping.
Beat the eggs and sugar in a mixing bowl until the sugar has dissolves completely.
Add the rest of the ingredient. Mix them all till combine.
Pour the custard over the compress sticky rice and
Place the tray over a Steamer and steam about 20 minutes or until the custard topping finally sets.
Have a sweet delicious dessert
