👨‍🍳 作り方

1. 1

   Soak the glutinous rice in water for at least 2 hours, or preferably overnight. Drain well.

   💡 プロのコツ: Soaking is crucial for achieving the right chewy texture.
2. 2

   Tie the pandan leaves into a knot. Place the knotted pandan leaves in a pot with 200ml of water. Bring to a boil, then simmer for 5 minutes to extract the pandan essence. Remove the pandan leaves.

   💡 プロのコツ: This step infuses the water with the pandan fragrance.
3. 3

   In a steamer, place the drained glutinous rice. Pour the pandan-infused water over the rice and add salt. Steam for about 20-25 minutes, or until the rice is cooked through and tender.

   💡 プロのコツ: Ensure the steamer is preheated before adding the rice.
4. 4

   While the rice is steaming, prepare the coconut topping. In a bowl, mix the grated coconut with sugar. You can lightly steam this mixture for a few minutes if you prefer a softer topping, or use it raw.

   💡 プロのコツ: Adjust the sugar to your preference.
5. 5

   Once the glutinous rice is cooked, transfer it to a bowl. Mix it well to ensure even cooking. Let it cool slightly until it's manageable to handle.

   💡 プロのコツ: Slightly cooled rice is easier to shape.
6. 6

   Lightly grease your hands or dust them with cornstarch. Take a portion of the glutinous rice and shape it into small, flattened discs or squares.

   💡 プロのコツ: Cornstarch prevents the rice from sticking to your hands.
7. 7

   Roll each shaped rice piece in the prepared coconut mixture, ensuring it's evenly coated on all sides.

   💡 プロのコツ: Press gently to help the coconut adhere.
8. 8

   Arrange the coated kuih on a serving plate. Serve immediately or at room temperature.

   💡 プロのコツ: Kuih Kelapa Pandan is best enjoyed fresh.