Coconut Rice Cake with Pandan Custard Overlay

Coconut Rice Cake with Pandan Custard Overlay

 pandan rice cake

Ingredients Coconut Rice Cake

2 cups white glutinous rice uncooked

1 ½ – 2 cups water

1 cup brown sugar

2 cups coconut milk

1 teaspoon salt (I use Himalayan)


Line an 8×8 inch pan with grease-proof paper on the base and sides.  Lightly spray with oil and set aside.  Pre-heat the oven to 180 degrees Celsius.

In a saucepan, combine the coconut milk, salt and brown sugar and heat over a low heat enough to dissolve the sugar without boiling.  Set aside.

Place the rice in a cooking pot and rinse the rice well until the water starts to become clear.  Add one and a half cups of water to the rice and place over the stove and cook.  The rice will start to absorb the water as it boils, and at this stage you will need to stir the rice to avoid sticking, once the water has been absorbed, add half cup of water again and continue to stir the rice.  The rice should be el dente (to the bite) and not fully cooked through, and the water should all be absorbed.  While continuing to stir the rice, add the coconut milk and sugar mixture and fold through until all is combined.  Remove from the heat and pour the rice into your square pan and press down, compacting the rice.

Place your pan into the pre-heated oven and bake for 30-40 minutes or until the rice is ready, you can use a small toothpick to take a few grains of rice out.  The rice is ready when it is soft.


Ingredients Pandan Custard Overlay

½ cup coconut milk

¼ cup full cream

½ can condensed sweetened milk

2 tbsp raw sugar

2 tbsp tapioca starch

1 tsp pandan extract


In a saucepan, combine the coconut milk, cream, condensed milk, sugar and pandan extract.  Gently heat on low without bringing to the boil.  When the sugar has dissolved and the ingredients are well combined, add the tapioca starch and using a whisk, stir the mixture quickly to avoid lumps and sticking to the pan.  The custard will become very thick, remove from the heat and working quickly pour over the rice cake to set that top layer, you will find the custard cools quickly and is less runny.  You can spread the custard by tilting the pan rather than using a spatula.

Place under a hot grill for a few minutes to allow the top to caramelise, keeping your eyes on it at this stage as it can burn very quickly.

Let the rice cake cool down completely and place in the fridge for a few hours allowing the cake to set.  We found the cake to be at its best the following day, eaten at room temperate.


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