Ingredients with Measurements:
- 2 cups glutinous rice
- 2 tablespoons sugar
- 2 tablespoons sesame seeds
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
- 2 tablespoons roasted peanuts
- 2 tablespoons shredded coconut
- 2 tablespoons vegetable oil
- 2 tablespoons coconut milk
- 2 tablespoons condensed milk
Special Equipment Needed:
- Rice cooker
- Bamboo steamer
- Small bowl
- Large bowl
- Mixing spoon
- Plate
Step-by-Step Instructions:
1. In a small bowl, mix together the glutinous rice, sugar, sesame seeds, black sesame seeds, white sesame seeds, roasted peanuts, and shredded coconut.
2. In a large bowl, mix together the vegetable oil, coconut milk, and condensed milk.
3. Grease a plate with a thin layer of vegetable oil.
4. Place the mixture from the small bowl onto the greased plate.
5. Steam the mixture in a bamboo steamer for 20 minutes.
6. Remove the steamer from the heat and let the mixture cool.
7. Once cooled, transfer the mixture to a rice cooker and cook for 10 minutes.
8. Once cooked, remove the rice cake from the rice cooker and let cool.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium-High
Serving Size: 4-6
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 34g
Protein: 4g
Substitutions for Ingredients
- Glutinous Rice: Can be substituted with regular white rice.
- Sugar: Can be substituted with honey or maple syrup.
- Sesame Seeds: Can be substituted with other types of seeds such as pumpkin or sunflower.
- Peanuts: Can be substituted with other types of nuts such as almonds or walnuts.
- Coconut Milk: Can be substituted with almond milk or soy milk.
- Condensed Milk: Can be substituted with evaporated milk.
Variations:
- Add other types of nuts or seeds to the mixture for a different flavor.
- Add different types of fruits such as mango or pineapple for a fruity flavor.
- Add spices such as cinnamon or cardamom for a more flavorful cake.
Tips and Tricks:
- Make sure to grease the plate with a thin layer of oil before adding the mixture to prevent sticking.
- Make sure to steam the mixture for the full 20 minutes to ensure the cake is cooked through.
- Make sure to let the cake cool before transferring it to the rice cooker to prevent it from sticking to the sides.
Storage Instructions:
Khanom Farang Kudi Chin Sticky Rice Cake can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Khanom Farang Kudi Chin Sticky Rice Cake can be reheated in the microwave for 1-2 minutes or in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Khanom Farang Kudi Chin Sticky Rice Cake can be served as a dessert or snack. It can be served with a scoop of ice cream or topped with a drizzle of honey or syrup.
Garnishes:
Khanom Farang Kudi Chin Sticky Rice Cake can be garnished with fresh fruit, nuts, or seeds.
Pairings:
Khanom Farang Kudi Chin Sticky Rice Cake pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
Khanom Farang Kudi Chin Sticky Rice Cake can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the cake is too sticky, add more oil to the mixture before steaming.
- If the cake is too dry, add more coconut milk or condensed milk to the mixture before steaming.
Food Safety Advice:
Make sure to store the Khanom Farang Kudi Chin Sticky Rice Cake in an airtight container in the refrigerator to prevent spoilage.
Food History:
Khanom Farang Kudi Chin Sticky Rice Cake is a traditional Thai dessert that has been enjoyed for centuries. It is believed to have originated in the Ayutthaya period of Thailand.
Flavor Profiles:
Khanom Farang Kudi Chin Sticky Rice Cake has a sweet and nutty flavor with hints of coconut.
Serving Suggestions:
Khanom Farang Kudi Chin Sticky Rice Cake can be served as a snack or dessert. It can be served with a scoop of ice cream or topped with a drizzle of honey or syrup.
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Region: Thai