Kuih Kelapa Pandan
Kuih Kelapa Pandan is a delightful sweet treat from Malaysia, featuring a chewy, steamed glutinous rice base infused with the fragrant aroma of pandan and topped with a generous layer of grated coconut. It's a simple yet satisfying dessert, often enjoyed during festive occasions or as an afternoon snack.
🧂 Ingredients
- 250 g Glutinous rice
- 3 stalks Pandan leaves
- 200 ml Water
- 1 tsp Salt
- 200 g Grated fresh coconut
- 2 tbsp Sugar
- 2 tbsp Cornstarch (for dusting)
👨🍳 Instructions
- 1
Soak the glutinous rice in water for at least 2 hours, or preferably overnight. Drain well.
💡 Tip: Soaking is crucial for achieving the right chewy texture. - 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.
💡 Tip: This step infuses the water with the pandan fragrance. - 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.
💡 Tip: Ensure the steamer is preheated before adding the rice. - 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.
💡 Tip: Adjust the sugar to your preference. - 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.
💡 Tip: Slightly cooled rice is easier to shape. - 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.
💡 Tip: Cornstarch prevents the rice from sticking to your hands. - 7
Roll each shaped rice piece in the prepared coconut mixture, ensuring it's evenly coated on all sides.
💡 Tip: Press gently to help the coconut adhere. - 8
Arrange the coated kuih on a serving plate. Serve immediately or at room temperature.
💡 Tip: Kuih Kelapa Pandan is best enjoyed fresh.
💡 Pro Tips
- ✓For a more intense pandan flavor, you can add a few drops of pandan extract to the rice along with the water.
- ✓If fresh grated coconut is unavailable, unsweetened desiccated coconut can be used, but it might require a little more moisture.
- ✓Ensure the glutinous rice is fully cooked and tender before shaping.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of salt to the coconut mixture for a sweet and salty contrast.
- For a richer flavor, you can add a tablespoon of melted butter or coconut milk to the glutinous rice after steaming.
- Some recipes include a small amount of sugar directly into the glutinous rice mixture before steaming.