This steamed rice cake is delicious and healthy - light in sugar, high in protein, and low in saturated fat. Like most Thai desserts, this cake calls for sticky rice (also called "sweet rice") and heart-healthy coconut milk. "Panadan" is a naturally green paste made from pandan leaves (a herb) - great for St. Patrick's Day! This cake is delicious on its own, either served warm or at room temperature. If desired, pour a little coconut milk or coconut cream over and enjoy!
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- 1st LAYER:
- 1 cup glutinous rice (Thai "sweet" or "sticky rice") soaked in water for at least 20 minutes or up to 3 hours
- 1 1/4 cups coconut milk (thick, high quality)
- 3/4 tsp. pandan paste or pandan "essence" (available in tiny bottles at most Asian grocery stores)
- 2 Tbsp. white or brown sugar (or maple syrup works well too)
- pinch of salt
- 2nd LAYER:
- 5 eggs
- 1 1/4 cups coconut milk (thick, high quality)
- 1/2 cup white or brown sugar (or maple syrup)
- pinch of salt
- 1/4 tsp. pandan paste
- 2 Tbsp. rice flour (available in small plastic bags at Asian food stores)
Preparation:
- Place a steamer inside your wok (bamboo steamers work well and can be purchased very cheaply at Asian grocers and markets). Then place a greased cake pan (9 inch) inside the steamer. Make sure to put at least 1 inch of water in the bottom of your wok. Note: you can use a regular steamer instead - anything large enough to hold your cake pan.
- If your cake pan takes up all the room in the steamer (as mine does), leave off the steamer lid. Instead, use the wok cover (or a very large frying pan cover). Make sure the cover is large enough to allow steam to pass from the bottom of the wok over the top of the cake.
- First, drain the glutinous rice and stir it together with the other "First Layer" ingredients. Mix well. Note: The pandan paste (or "essence") should turn your batter green. It will also give your cake a nice flavor. (For more on Pandan, see: What is Pandan?)
- Pour this mixture into the cake tin and even out the surface with a spoon. Then cover and allow to steam at high heat for 20 minutes. Be sure to add more water to the wok as needed.
- While first layer is steaming, prepare second layer. Beat the eggs with a fork for 30 seconds.
- In a separate bowl, stir together the coconut milk, sugar, salt, and pandan paste. Then sprinkle the flour over and stir it in with a fork. Beat by hand or with an electric mixer until the flour dissolves in the liquid. Finally, fold in the eggs and stir or beat again until smooth. Don't worry if a little of the egg still separates from the other ingredients, as this is normal.
- The first layer is done when the rice has absorbed all the coconut milk. When first layer is cooked, gently press down on it with a fork, evening out the layer.
- Slowly pour the second layer mixture over the first layer. Note: your cake tin can be filled up to the rim, as this cake does not rise very much. Now cover and continue steaming for another 20 min. Cake is done when an inserted fork comes out clean.
- Allow cake to cool at least 10 minutes before cutting. Serve as is (it's delicious plain) or with a little coconut cream (if desired) and a cup of strong coffee or tea.
To Store: Cover and leave the cake on your counter for up to 2 days; refrigerate thereafter. Try to eat this cake while it's fresh, as steamed desserts tend to harden after several days. ENJOY!
