Pandan Flavored Gelatinous Rice (Khao niao gaeo - ข้าวเหนียวแก้ว)

Some of Thai dessert is very easy to make ^^, and it doesn't need special equipment or ingredient.

Like this recipe : Pandan Flavored Gelatinous Rice (Khaao niao gaeo - ข้าวเหนียวแก้ว), just start with good Thai Gelatinous Rice (the good one will be very fragrance). Khao niao gaeo is Sweet gelatinous Rice,  it's close to the Khao Niao Mamuang but sweeter, as it boiled in a sugar syrup after soaking in the coconut milk, and you serve it on its own. 

When cooking Gelatinous Rice, don't forget to soak the rice before cooking or it won't become soft ^^. If you can't find Pandan leaves, you can omit it too, and if you don't use Pandan leaves  try adding a drop of food colouring instead (pastel colour is recommended) and your dessert will be very, very cute too.

Recipe: Pandan Flavored Gelatinous Rice
สูตรภาษาไทย: ข้าวเหนียวแก้ว
日本語のレシピ：カオニャオ ゲオ
Youtube: ข้าวเหนียวแก้ว, Pandan Flavored Gelatinous Rice, カオニャオ ゲオ

Pandan Flavored Gelatinous Rice 

(Khao niao gaeo - ข้าวเหนียวแก้ว)

Makes 15 pieces

250g .............................. Thai Gelatinous Rice 
190g .............................. Coconut milk
30g ................................ Pandan leaves 
100ml ............................ Water
200g ............................... Granulated sugar
1/4 tsp ............................ Salt
........................................ Roasted white sesame seeds

 Thai Gelatinous Rice 

 Put rice in a bowl and pour water into the bowl, mix quickly to remove some extra starch.

  Drain the rice.

 Soak the rice in water (about 3 cm above the rice),  for 3-12 hours (in summer) 
or 24 hours in winter.

   Drain the rice.

Wrap the rice in a cheesecloth.

 Steam for 30 minutes.

 Until fully cooked.

 Put the cooked rice in a medium pan, pour the coconut milk into the pan, and stir to mix.

 Cover with a lid and let it cool completely.

 Put the pandan leaves and water in a bowl of food processor.

 Process until fine, and pour the mixture into a cheesecloth.

 Squeeze the water out of the cheesecloth.
Use only the Pandan leaves water.

 Warm a pan over low heat, pour the Pandan leaves water, sugar and salt into the pan.
Heat until melt and thicken.

 Put the rice into the pan, and stir to combine.

 Heat until thicken 12-15 minutes.

 Pour into a mold or small pan.
Let it cool completely.

Cut into pieces, sprinkle with roasted sesame seeds before serving.

Pandan Flavored Gelatinous Rice 

(Khaao niao gaeo - ข้าวเหนียวแก้ว)

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