Steamed Glutinous Rice and Egg Custard (Ketan Srikaya) Recipe
Steamed Glutinous Rice and Egg Custard (Ketan Srikaya) Recipes
Bottom layer :
300g glutinous rice, washed and soaked for
4 hours, drained
180ml santan (coconut milk) from
2 pandan leaves, knotted
Top layer :
4 eggs, beaten with 150g castor sugar
until sugar dissolves
1 tbsp cornflour
250ml thick santan from 1 coconut
4 pandan leaves (screwpine leaves),
pounded to extract juice
a little green food coloring, if desired
1/4 tsp salt
Put glutinous rice, santan (coconut milk)
and pandan leaves (screwpine leaves) into a steaming tray. Steam over
high heat for about 30 minutes till the rice is soft. Remove from heat
and press with a piece of banana leaf or plastic till firm and level.
Mix all the ingredients for the top layer to get a nice green color.
Strain mixture over the glutinous rice layer. Steam over low heat till
custard is cooked and firm (insert a knife to check whether custard is
cooked). Leave to cool completely before cutting into pieces.
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