4 cups glutinous rice
3 1/2 cups water
20 frozen or fresh Pandan Leaves
1/4 teaspoon Pandan Paste, optional
1/2 teaspoon Salt
1/2 bag Shredded Coconut
6 tablespoons Sesame Seeds
4 tablespoons Sugar
1 teaspoon Salt
Extracting Pandan Juice
Cut pandan leaves into about 3 inch segments. Place pandan leaves with water in a Vita mix or any blender and blend it until finely.
Strain the juice with a strainer. Use a spoon to press the pandan residue down to extract all the juice. Discard the pandan residue.
Measure 3 1/2 cups of pandan juice. Add pandan paste, and salt to the pandan juice and mix well.
The purpose of adding pandan paste is to bring out the vibrant green color of the rice. Omit it if prefer. Set aside.
Cooking Sweet Rice
Rinse sweet rice a few times until water is clear. Drain. Pour the rice, and pandan juice in a rice cooker. Stir to combine all ingredients well. Set rice cooker to ‘Cook’. Allow to cook until the button switches over to ‘Keep Warm’. Stir the rice. Cover and let it cook for another 10 -15 minutes to ensure the sweet rice is cooked evenly.
Steaming Shredded Coconut
Since the shredded coconut I bought is frozen so I like to steam it before serving. If using fresh shredded coconut which you can shred it straight from a mature coconut, steaming it is not necessary.
Roasting Sesame Seeds
In a frying pan, roast sesame seeds on a medium low heat until golden. Let it cool down. Place sesame seeds in a ziploc and slightly crush it to release the nutty aroma of sesame seeds.
Mixing Sweet and Salty Sesame Seeds
Combine roasted sesame seeds, sugar and salt and mix well. Set aside.
Place pandan sticky rice on a plate. Sprinkle a generous amount of sesame seed mixture over it. Top with shredded coconut then sprinkle a little more of sesame seed mixture.
Ăn ngon! Enjoy!