Pandan Rice Cake (Bánh Đúc Lá Dứa)

Ingredients

  * For the cake:

• 4-6 pandan leaves, finely chopped (available in Asian grocery store)
• 600ml water
• 4 tbsp rice flour
• 4 tbsp tapioca starch
• 2 tbsp mung bean starch (opt)
• 2 tbsp sugar
• A few drop of pandan extract

  * For the syrup: 

• 6 tbsp brown sugar
• A pinch of salt
• 6 tbsp water
• 1 tsp tapioca/mung bean starch

  * For the coconut sauce: 

• 250 ml coconut milk
• 2 tbsp sugar
• 2 pandan leaves, tied into a knot
• 2 tsp tapioca/mung bean starch

Method
- Blend the chopped pandan leaves with 620 ml water. Strain to get 600 ml pandan water.
- To make the cake paste: combine the rice flour, tapioca starch and mung bean starch with pandan water. Add sugar and a pinch of salt. Then add a few drops of pandan extract for more vibrant color. Stir well to dissolve. Microwave the mixture for 6 minutes, remember to take out and stir after every 2 minutes. It helps cook the mixture evenly.
- Grease a 20x20 cm mold with some vegetable oil. Fill the mold with the cake mixture, use a spatula to flatten the surface and steam for 20 minutes.
- To make the syrup: In a saucepan, combine sugar with 3 tbsp water and a pinch of salt. Bring to a boil, occasionally swirl the saucepan to help sugar dissolve. Mix 1 tsp tapioca/mung bean starch with 3 tbsp water in a separate bowl and add to the syrup. Cook a few more seconds to thicken the syrup.
- To make the coconut sauce: In a saucepan, combine coconut milk with sugar and a pinch of salt. Add pandan leaves and bring to a boil, occasionally swirl the saucepan to help sugar dissolve. Mix 2 tsp tapioca/mung bean starch with 2 tbsp water in a separate bowl and add to the coconut milk. Simmer on low for a minute or until thickened.
- Chill the rice cake until completely set (preferably overnight). Cut into cubes or slices, drizzle the coconut milk and sugar syrup on top. Serve chilled with a sprinkle of roasted sesame seeds.

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