8 Serves
72 Mins
Soak the glutinous rice in water for 30 minutes, then drain and steam it with a portion of coconut milk and a pinch of salt until cooked through.
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ItalianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
34 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
89 mg / 1,250 mgPotassium
150 mg / 4,700 mgSodium
193 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
3 g / 28 gSugar
16 g / 50 gSaturated Fat
7 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
Press the cooked rice firmly into a greased square baking pan to form an even base layer.
Whisk together coconut milk, pandan juice, sugar, tapioca starch, and rice flour in a bowl until smooth to create the custard mixture.
Pour the custard mixture over the prepared rice base and steam the entire assembly until the top layer is set and firm.
8
g118
g20
g
