Pandan green coconut rice dessert (vegan, gluten free)

Name: Pandan green coconut rice dessert (vegan, gluten free)
Cuisine: American
Ingredients: 450 ml Thai glutinous rice (will cook with 1.2times of liquid); 6 fresh pandan leaves; 1 can coconut milk (400ml) devided into half amount; 40 g raw brown sugar; Sesame seeds for garnish; 1 Tbsp sugar(for coconut milk sauce); 1 Tsp cornstarch

Earth @cook_14452430

My curiosity toward Indonesian green pandan pastries made me try cooking one using real fresh leaves. I was curious because it said to have aroma that is similar to vanilla, good for health and it’s broadly used in Southeast Asia. How it tastes and smell?
So firstly, I stepped into a Indonesian grocery store and found the fresh pandan leaves there. My next step is asking a Indonesian lady standing beside me how she cook them. The kind lady told me to eat with sticky rice and coconut milk and sugar, and it is so delicious. However her description was not so clear. So I managed to cook on my way.

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Ingredients

450 mlThai glutinous rice (will cook with 1.2times of liquid)
6fresh pandan leaves
1 cancoconut milk (400ml) devided into half amount
40 graw brown sugar
Sesame seeds for garnish
1 Tbspsugar(for coconut milk sauce)
1 Tspcornstarch

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Steps

1

Cut the fresh pandan leaves into small pieces using scissors. Using stick blender, make a green smoothie out of the leaves adding 1/4 cups of water. Using a tea strainer and spoon get lid of pulps and save the green liquid in a measuring cup.
2

In the measuring cup with green liquid, carefully add water up to 540ml in total.
3

Wash glutinous rice until the water runs clear. Drain water from the rice. In a cooking pot, add the washed rice and the 540 ml of green liquid together and soak for 30min.
4

〈Making coconut milk sauce〉In a small cooking pot, add in 200ml of coconut milk, 1Tbsp of sugar and 1 tea spoon of cornstarch. Heat them with medium low heat until thickened. Set aside and cool the sauce.
5

〈Making raw sugar syrup〉Crush the raw sugar if it’s lumpy and make it powdery. Add small amount of water and cook with medium heat until thick. (It tastes the same as Japanese “kuromitsu"sugar syrup. You can buy it at Japanese grocery)
6

After soaking rice for 30min, cook the rice with medium heat. When boiled reduce the heat to low heat and cook until all the water disappear. (You can use rice cooker if you have.)
7

When rice is cooked in the pot, mix in 200ml of coconut milk while the rice is still hot. Put all the rice-coconut milk mixture into a cake mold and steam it with high heat for another 20-30min in a steamer until you see no liquid.(You can omit the steaming procedure if you are using rice cooker. If so, just mix in the 200ml of coconut milk in cooked rice and leave until it is not watery.)
8

Scoop out the rice about a size of 1 icecream scoop. Make a little hole and put the raw sugar syrup inside the hole and drizzle over cooled coconut sauce. Top with sesame seeds for garnish.
9

It tasted really good. Save the leftover rice and coconut milk sauce in fridge. Warm the rice with microwave when you eat.