Ingredients:
1 cup black glutinous rice - soak overnight, then boil with some water to soften and the water evaporates.
8-10 pandan/screwpine leaves (the amount of leaves needed depends on its size)
3 tbsp desiccated coconut
3/4 cup brown sugar
1 tsp vanilla essence
A pinch of salt
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Preparation:
Mix the boiled rice with all the ingredients except the pandan leaves.
Pour some hot water onto the pandan leaves to soften. Wipe with a cloth to remove excess water.
Lay the pandan leaves overlapping each other into a baking tray.
Add in the mixed rice on top and press down.
Baked at 250 for 30-40 mins until the top becomes dark in color.
Remove and let it cool down.
Using a sharp knife, cut into squares.
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