Pandan Bai Zao with Coconut Syrup
Pandan Bai Zao with Coconut Syrup
Classic DishBai Zao
Prep: 35 min • Cook: 60 min. A fragrant twist on Bai Zao, infusing the glutinous rice with pandan leaf essence for a tropical aroma. Served with a rich, homemade coconut milk syrup, offering a delightful flavor departure from the classic.
- Preparation time
- 35 min
- Cooking time
- 1 hr
- Total time
- 1 hr 35 min
- Servings
- 15
Instructions
Prepare the Bai Zao
- 1In a bowl, combine the drained glutinous rice, pandan leaves (if using whole, otherwise the paste), sugar, and salt. Mix well to ensure the rice is evenly coated.
- 2Spoon about 2-3 tablespoons of the rice mixture into the center of each prepared bamboo leaf.
- 3Fold the bamboo leaves to enclose the rice mixture, forming a rectangular or triangular packet. Secure with kitchen twine if necessary.
- 4Arrange the packets in a steamer basket lined with parchment paper or a steamer cloth, ensuring they do not touch each other.
- 5Steam over medium-high heat for 45-60 minutes, or until the glutinous rice is fully cooked and tender. If using pandan paste, the color should be vibrant green.
Make the Coconut Syrup
- 1In a small saucepan, combine the coconut milk, sugar, and water.
- 2Heat over medium heat, stirring constantly, until the sugar is dissolved and the syrup has slightly thickened. Do not boil vigorously.
- 3Remove from heat and let it cool slightly.
Serve
- 1Carefully unwrap the steamed Bai Zao packets.
- 2Serve the warm Pandan Bai Zao drizzled generously with the prepared coconut syrup.
Nutrition Information
- Calories
- 281 kcal
- Protein
- 2 g
- Fat
- 11 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 281 kcal |
| Protein | 2 g |
| Fat | 11 g |
| Carbs | 45 g |
Tips
- Soaking the glutinous rice overnight is crucial for achieving the right texture; do not skip this step.
- Ensure your steamer is sufficiently large and that steam is consistently produced throughout the cooking time for even results.
- Serve warm for the best texture and flavor, allowing the aromas of pandan and coconut to fully meld.
