Buko pandan is great, but buko sticky rice? Now THAT is the move! We added a delicious twist to our favorite Pinoy dessert that can be a great addition to your merienda.
Tip: Blending your pandan leaves renders a stronger flavor versus using artificial flavoring, so try it out when you use this recipe!
BUKO PANDAN STICKY RICE
Ingredients:
2 cups glutinous rice (also known as sticky rice)
2 cups water
1 cup pandan leaves
2 cups coconut milk
1 tbsp sugar
⅛ tsp salt
1 cup young coconut meat (buko), shredded
1 cup coconut cream
½ cup Nestle Carnation Condensada
½ cup Nestle All-Purpose Cream
1/2 cup sugar
pinch of salt
Procedure:
1. Wash the glutinous rice thoroughly until the water runs clear. Soak the rice in water for at least 30 minutes or up to 4 hours.
2. In a blender, combine pandan leaves and water. Place in a saucepan and simmer for a minute. Strain and set aside to cool.
3. In a pot, combine the soaked glutinous rice, coconut milk, pandan water, sugar, and a pinch of salt. Bring the mixture to a boil over medium heat, then reduce the heat to low. Simmer, covered, for about 20-25 minutes or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking. Once cooked, remove from heat and let it cool slightly.
4. In a pot, combine coconut cream, condensada, cream, sugar, and salt. Bring to a boil then simmer until thick. Add coconut meat and set aside. Serve pandan sticky rice with coconut sauce.
