Cambodia's sticky rice is also known as Seri muka. This dish is very suitable for dessert when the family has a party or it can also be a play food, the color and flavor of the sticky rice will surely make people love!
Ingredients for cooking sapodilla sticky rice:
$ 1§ 100g sticky rice
$ 1§ 4 eggs
$ 1§ 50g Tai Ky flour
$ 1§ 30g Tai Ky cornstarch
$ 1§ 400ml of water with 50G Tai Ky coconut milk
$ 1§ 200g pineapple leaves
$ 1§ 65g street
$ 1§ Sticky sticky rice, soak overnight or at least 8 hours.
How to cook Cambodian sticky rice
Step 1: Clean glutinous rice, soak overnight. Then put the sticky rice in the rice cooker, add the water about 2/3 of the knuckles, don't let the sticky rice get crushed.
Step 2: Pineapple leaves less than 2-3 remaining leaves, puree with about 150ml of water to get juice.
Step 3: Put 200ml of filtered water into the pot, add 65g of sugar and about 3 washed pandan leaves, boil to dissolve the sugar completely, then let the sugar syrup cool.
Step 4: Break 4 eggs into the bowl, beat them.
Step 5: Mix 50g of flour with 30g of cornstarch, then slowly pour the cooled sugar syrup and stir well.
Step 6: Continue to pour the beaten eggs into the sugar powder mixture. Stir well then add 200ml of coconut milk.
Step 7: Add about 2 to 3 tablespoons of pandan leaf juice to the mixture and mix well. Then comb through the sieve to remove the lumps.
Step 8: Put this filtered part into the pot, put on the stove, use a stirring bowl to stir continuously until the flour mixture starts to compare, then turn off the heat.
Step 9: After cooking, put sticky rice in a bowl, add 100ml of coconut milk and mix well with sticky rice, then spread the sticky rice into a round mold, press firmly to make the rice sticky.
Step 10: Pour the half-cooked mixture into the rice bowl, then steam it for 15-20 minutes. Use a skewer to check to see if the mixture is done!
Step 11: Take out the sorghum stick, let it cool then cut it into pieces and use immediately.