Malaysia - Sticky Rice Cake in Brown Sugar Sauce (Biji Salak)

Sticky Rice Cake in Brown Sugar Sauce 

(Biji Salak)

Ingredients

Rice Cakes

-       1 cup glutinous rice flour

-       ½ cup tapioca starch

-       ¾ cup water

-       ¼ tsp. salt

Directions

To make Rice Cake:

-       Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.

-       Add water and salt, mix well and knead dough until it can be rolled and shaped.

-       Dough should not be to dry.

-       Roll small rice cakes ½-inch in diameter.

-       Cut diagonally 1-inch in length.

-       Bring 8 cups of water to a oil.

-       Put it the rice cakes, bring back to a boil and simmer for 5 minutes.

-       Drain and set the rice cakes aside.

Sauce

-       3 cups water

-       1 cup coconut milk

-       ½ cup palm sugar syrup

-       1 pandan leaf

-       Pinch of salt

Directions

To make the sauce:

-       Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.

-       Add rice cakes and simmer for 20 minutes.

-       Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

Helpful hints: When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.

Makes 3 servings.