These chewy, nutty, flavorful pandan rice cakes is most popular street snacks in Vietnam. Serve over ginger syrup and coconut sauce.
To prepare the pandan water: Combine 2 cups water with 7 oz of chopped pandan leaves in a blender. Blend until smooth. Strain through. You'll get about 1 1/2 cup of pandan water.
To make the green layer: In a small bowl, combine corn starch, rice flour, tapioca starch and 1/2 cup of pandan water. Mix until smooth.
In a small sauce pan, place the remaining 1 cup of pandan water. Bring it to boil. When it starts boiling, add in the flour mixture and remove from heat immediately. Use a whisk and keep stiring until you get a thick paste, about 3 to 5 minutes. Set aside.
To make the white layer: Repeat the same step to get the white paste. In a small bowl, combine corn starch, water, rice flour, tapioca starch. Mix until smooth.
Bring 1 cup of coconut milk to boil. When it starts boil, remove from heat and add in the flour mixture. Keep stiring until you get a thick paste, about 3 to 5 minutes.
To arrange the cake: Grease a 9" cake pan with some vegetable oil. Pour the green into the mold, then the white layer. Use a spatula to flatten it out.
Steam the cake for 20 minutes.
To make the ginger syrup - In a small sauce pan over medium high heat, combine water, palm sugar, ginger. When the sugar are all melter, turn the heat to low. In a separate bowl, whisk tapioca starch with 2 tablespoons of water until dissolve. Add mixture to sugar syrup, cook for a minute until sauce thickens. Remove from heat and set aside.
To make the coconut sauce - In a small sauce pan over medium heat, combine coconut milk, salt, pandan leaves and water. Bring it to a boil. Whisk tapioca starch and water in a small bowl until smooth and add to the coconut mixture. Let it simmer for a few minutes until sauce thickens.
Chill the cakes until set and refrigerate for at least 2 hours, preferably over night.
To serve: Cut the cakes into cubes, drizzles some ginger syrup, some of the coconut sauce and tops with toasted sesame seeds. Enjoy!
A 13.5 oz can of coconut milk is used in this recipe. I use 1 cup for the white layer and the remaining (about 1/2 cup) for the coconut sauce.
If you can't locate pandan leaves, you can use more of pandan extract. See picture #3 above. I use 3 drops of pandan extract for the darker green cakes and did not use any pandan leaves at all.