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Ketan Sarikaya

  • Low Cost

Serve: 15 Piece

Smooth textured sweet dessert with pandan aroma

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Glutinous rice layer

  • 500 gram white glutinous rice, soaked overnight
  • 3 pandanus leaves
  • 3 cups (600 ml) light coconut milk
  • 2 tablespoon sugar
  • 2 teaspoon salt

Sarikaya layer

  • 12 eggs
  • 300 gram sugar

Natural green coconut milk, pressed and strained

  • 10 suji leaves
  • 10 pandanus leaves
  • 1.8 cup (360 ml) light coconut milk

Steps

  1. Steam glutinous rice along with pandanus leaves until half-cooked (30 minutes), remove from heat.
  2. Bring to a boil coconut milk with sugar and salt while stirring occasionally to avoid coconut milk from separating.
  3. Place glutinous rice into a sauce pan. Cook further rice until it becomes more sticky and water is reduced. Steam again until rice becomes transparent and sticky, which means that it is ready (30 minutes).
  4. Mix well egg with sugar, and green coconut milk, and strain to get a smooth texture.
  5. Place glutinous rice into base of mould, press to make it firm. Pour sarikaya mixture on top, and steam to cook it (30 minutes). Repeat until mixture is finished.

Tips:

  • If we want an even smoother and firmer sarikaya, replace the eggs with 24 egg yolks.
  • Large mould can be used for famly serving instead of the small mould for single servings, depending on what you prefer.
  • Once cooked, don't store it in the refrigerator for too long as it will dry up and harden the glutinous rice.
Rasamasa

Ervita, IG @mamivita, mengetes resep Kue Jongkong ini untuk Rasamasa. Saya suka memasak dan mengumpulkan resep sejak SMP. Senang sekali karena kebetulan, suami saya doyan makan. Sehingga membuat saya makin semangat untuk mencoba macam-macam resep. Setelah punya anak, saya makin terpacu untuk membuat makanan rumahan yang selalu bisa membuat kangen sampai mereka besar nanti.

#KetanSarikaya
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