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Ansom ampel (palm sugar rice pudding): recipe illustration
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Ansom ampel (palm sugar rice pudding)

Sticky rice pudding simmered in coconut milk and palm sugar, scented with pandan leaf. A creamy sweet treat served warm, very popular at celebrations.

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Ingredients

Ingredients

Garniture

Optional extras

Instructions

  1. Rinse the glutinous rice, soak it for 2 hours, then drain.
  2. In a saucepan, bring the water to the boil with the knotted pandan leaves and the rice.
  3. Cook covered for 20 minutes over low heat until the rice is tender and almost dry.
  4. Add the palm sugar, coconut milk and salt, then stir.
  5. Continue cooking for 15 minutes over low heat, stirring, until smooth and creamy.
  6. Remove the pandan leaves and let it cool for a few minutes.
  7. Serve warm, sprinkled with toasted coconut.

Variations and tips

Tapioca version. Replace 50 g of rice with 50 g of tapioca pearls for a more translucent texture.

Using what's easy to find. Pandan leaves are sold frozen in Asian grocery stores; a drop of vanilla extract can stand in for them.

More ideas

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Original Ecomely recipe.