Steamed Glutinous Rice and Egg Custard (Ketan Srikaya) Recipe

Steamed Glutinous Rice and Egg Custard (Ketan Srikaya) Recipes

Ingredients :

Bottom layer :

300g glutinous rice, washed and soaked for 4 hours, drained

180ml santan (coconut milk) from 1/2 coconut

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

Method :

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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