April 24, 2012

Sticky rice and Coconut custard slice, Ketan Srikaya

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These are the sticky slice that i highlighted in between my long list dessert to tryout, today I happened to blog after I convinced my self, simply adjusted how to make it without ahead *overnight soaking the sticky rice. My nerves was shaking thinking of either it failed- disappointed or successful-be proud and win!

Ketan Srikaya is an Indonesian traditional snack or dessert, a savory steamed soft glutinous rice coated with silky coconuty custard. The combination of the flavors, sweet-savory, sticky-gooey slice is definitely an addictive.


I’ve taken my hours of writing an idea, how to make it real with all the complicated that I have, it always fun to deal and took it as challenge. As I have no steamer available that could rest my 18x18 tray inside it so I must have taken a shortcut to make those sticky custardy and coconuty that really looks divine.

I have decided to go with water bath baking method instead of steaming it, cover the tray that filled with the gorgeous sticky treat with aluminium foil, when the processes almost done, open the oven--(when the tray stays inside the oven), using a thong removes the cover at about 5-6 minutes before the baking timing over. 
But if you have a big steamer then you can always stick to the method which mentioned in the recipe method below. 

I adapted the recipe from my dessert book “Quick and Easy Asian Dessert” the book contained all the delicious Asian dessert which I would say it’s more to a traditional Asian dessert


 
Sticky Rice and Coconut Custard Slice
Ketan Srikaya



Ingredients



Bottom layer
1 cup (200g) glutinous rice, washed and soaked for 1 hour, drained
½ cup coconut milk
1 cup water
1 teaspoon salt
2 pandanus leaves, wrecked and knotted

Top layer-coconut custard topping
2 eggs
½ cup shaved palm sugar
½ cup coconut milk
1 teaspoonful rice flour 
1/4 teaspoon salt
1 pandanus leaves, knotted


Method :

To make the bottom glutinous rice layer
after soaking uncooked glutinous rice for an hour, place them in a thick bottom pot, add coconut cream or coconut cream salt, pandanus leaves and water. Heats up the pot over the stove, use medium heat and stir continuously. Once the liquid has absorbed, removed form the stove, set aside and covered.
Meanwhile prepare a steamer, steamed the cooked glutinous rice for about 15minutes or until the glutinous rice is cooked and soft.
Flake the cooked glutinous rice using a fork, set aside.
Brush square baking tray with oil *I use 18x18cm, press down the cooked glutinous rice to compress, using wet spatula or folded banana leaves, hold it up and press using your hand-press until firm and even.

Make the coconut custard topping.
Beat the eggs and shaved palm sugar in a mixing bowl until the sugar has dissolves completely.
Add the rest of the ingredient, stir until the mixture are well combine.
Bring the water in your double boiler to boil, low the fire to medium and place the mixing bowl over a saucepan of boiling water.
Stirring continuously until the mixture start to thicken in texture and finally sets into the consistency. Remove from the double boiler immediately.
Divide between 4 dollops coconut custard over the bottom layer, make sure to spread evenly using spreader knife.
Place the tray over a Steamer and steam about 20 minutes or until the custard topping finally sets. *i did not do this step as i have turned to other method of water bath baking method (read my description)
Cool the cake thoroughly before slicing into desire shapes (cubes or diamond) 

Cook's note: 
* If you have no steamer, you can always use the oven, read my description above, it reveals how to do it using water bath baking method

* Tips how to slice the cake: place warm water into a bowl, dip a sharp knife before you start slicing and always wet your knife for every slice, so you’ll get perfect slices