BBQ Coconut Sticky Rice Cake

Name: BBQ Coconut Sticky Rice Cake
Cuisine: singapore
Ingredients: 200g Glutinous rice; 250ml Coconut milk; 80g Brown sugar; 1/2 tsp Salt; 3 Pandan leaves; 2 tbsp Vegetable oil; 100g Fresh pineapple chunks; 1 tbsp Smoked seaweed flakes; 1 tsp Bamboo charcoal powder

A recipe from singapore.

🇸🇬 singaporeBBQParty Food

Nutrition (per serving)

520Calories

8 gProtein

95 gCarbs

12 gFat

20 gSugar

950 mgSalt

Ingredients

200g Glutinous rice
250ml Coconut milk
80g Brown sugar
1/2 tsp Salt
3 Pandan leaves
2 tbsp Vegetable oil
100g Fresh pineapple chunks
1 tbsp Smoked seaweed flakes
1 tsp Bamboo charcoal powder

Method

Rinse the glutinous rice under cold water until the water runs clear, then soak it in a bowl of water for at least 4 hours or overnight to ensure proper gelatinization.
Drain the soaked rice and transfer it to a steamer basket lined with cheesecloth, spreading it evenly to avoid clumping.
Steam the rice over high heat for 20 minutes, checking at 10 minutes to stir gently and prevent sticking.
While the rice steams, combine the coconut milk, brown sugar, and a pinch of salt in a saucepan, heating over medium-low until the sugar dissolves completely, about 5 minutes.
Fold the steamed rice into the coconut milk mixture, add finely shredded pandan leaves, and mix thoroughly until the rice is evenly coated and the mixture turns a translucent amber color.
Lay a sheet of bamboo charcoal powder on a flat surface, then spoon the rice mixture onto it, shaping into a rectangular slab about 1.5 cm thick.
Let the slab cool to room temperature, then wrap it in plastic wrap and refrigerate for at least 4 hours to set firmly.
Before serving, slice the cake into bite-sized squares, then grill each slice on a preheated charcoal grill at medium-high heat for 2–3 minutes per side, watching for a slightly caramelized crust.
Remove from the grill and immediately drizzle each piece with a thin layer of sweetened pineapple sauce, then sprinkle with smoked seaweed flakes for a smoky contrast.
Serve warm, offering guests the option to dip the BBQ coconut sticky rice cake into a small bowl of soy sauce with a squeeze of lime for an umami kick.