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Pandan Bai Zao with Coconut Syrup - Image 1

Pandan Bai Zao with Coconut Syrup

Asian cuisineDessert cuisineChinese cuisineSoutheast Asian cuisineRice cuisine
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Pandan Bai Zao with Coconut Syrup

Bai Zao

  1. Asian Rice Cakes

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
Course
Dessert
Complexity
Medium
Units:
Scale:

Ingredients

Pandan Bai Zao

  • 2 cup glutinous rice(soaked overnight and drained)
  • 5 pcs pandan leaves(tied into a knot or blended into a paste with a little water)
  • 1/2 cup sugar(adjust to taste)
  • 1/4 tsp salt
  • 15 pcs bamboo leaves(soaked in hot water until pliable, then dried)

Coconut Syrup

  • 1 cup coconut milk(full fat recommended)
  • 1/4 cup sugar(or to taste)
  • 2 tbsp water

Instructions

Prepare the Bai Zao

  1. In 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.
  2. Spoon about 2-3 tablespoons of the rice mixture into the center of each prepared bamboo leaf.
  3. Fold the bamboo leaves to enclose the rice mixture, forming a rectangular or triangular packet. Secure with kitchen twine if necessary.
  4. Arrange the packets in a steamer basket lined with parchment paper or a steamer cloth, ensuring they do not touch each other.
  5. Steam 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

  1. In a small saucepan, combine the coconut milk, sugar, and water.
  2. Heat over medium heat, stirring constantly, until the sugar is dissolved and the syrup has slightly thickened. Do not boil vigorously.
  3. Remove from heat and let it cool slightly.

Serve

  1. Carefully unwrap the steamed Bai Zao packets.
  2. Serve the warm Pandan Bai Zao drizzled generously with the prepared coconut syrup.

Nutrition

Servings
15
Serving size (imperial)
4.2 oz
NutrientPer servingPer 100 gTotal (15 servings)
Calories280.5 kcal233.8 kcal4,207.5 kcal
Protein2.1 g1.8 g31.5 g
Fat10.5 g8.8 g157.5 g
Carbs45.2 g37.7 g678 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.

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