Are there any dish with these ingredients: rice flour, pandan leaf, coconut water? Thank you for your answers.

Question

Are there any dish with these ingredients: rice flour, pandan leaf, coconut water? Thank you for your answers.

Answer 1

are you looking for a recipe combining all three ingredients or  ingredients used separately.? I am from India & we use rice flour to make many dishes both sweet & savoury ,main course dishes as well as snacks .

Coconut water is the liquid found in the coconut cavity,more in tender fruit & less in mature fruit,sweet & tasty,has many  dietary benefits like minerals ,usually welcomed as a summer drink,may be used as a thinner in coking,cocnut milk is an extract from the coconut kernal,a thick white liquid, many culinary uses in coconut growing regions.

Pandanus  leaf is used as a flavouring agent,mainly in countries like indonesia,thailand & to a lesser extend Sri lanka.I am from India & we use an essense known as Kewra made from the pandanus flower .

Answer 2

There are a lot of dishes made with rice flour. such as rice bread, rice flour dosa, sweet dumplings - called Modak in Indian language.

You can find a few recipes by visiting:

http://www.vegetarian-cooking-recipes-ti...

Hope you find that useful.

Best wishes!

Answer 3

These ingredients are common in South East Asian Cooking that are likely found in Thailand, Malaysia, Burma, Indonesia, Singapore, the Philippines and Cambodia.

They are often found in desserts, savory dishes, let me give you a few:

Ingredients for Pulut:

600g glutinous rice

300ml thin coconut milk

150ml thick coconut milk

2 tsp sugar

1 tsp salt

2 pandan leaves

Method:

1.  Wash and soak glutinous rice overnight.  Drain and place rice in a steaming tray, top with pandan leaves and steam over high heat for 15 minutes.

2.  Add 300ml thin coconut milk  to steamed rice, mix well and steam for another 10 minutes.  Add the thick coconut milk, mix well then sprinkle rice with some blue colouring and steam for a further 5 minutes.

3.  Line the bottom of a 28 cm round tray with banana leaf.  Transfer steamed rice to tray and press rice down firmly with a piece of banana leaf  or a plastic spatula.  Steam tray of glutinous rice over boiling water for 15 minutes before adding the custard topping.

Custard Topping:

10 eggs

450g castor sugar

500ml thick coconut milk

6 level tbsp plain flour

1 level tbsp rice flour

1/4 tsp salt

2 tbsp pandan juice

1 tsp apple green colouring

Method:

1.  Stir eggs with sugar till sugar dissolves and strain into a double boiler.

2.  Sift rice flour and plain flour into a big bowl, add coconut milk gradually and mix to a smooth batter then strain into the egg mixture.  Add salt, pandan juice and green colouring and stir well.

3.  Stir mixture over a pot of boiling water till it coats the back of a wooden spoon.  Pour custard onto steamed glutinous rice, cover and steam over moderately high heat for 15 minutes.

4.  Reduce heat to low and continue to steam for another 1/2 hour or till a small stick comes out clean when inserted into the centre of the custard.  Remove and place tray on a wire rack to cool completely before cutting.

Taken from -- http://roseskitchen.wordpress.com/2007/1...

This steamed rice cake is delicious and healthy - light in sugar, high in protein, and low in saturated fat. Like most Thai desserts, this cake calls for sticky rice (also called "sweet rice") and heart-healthy coconut milk. "Panadan" is a naturally green paste made from pandan leaves (a herb) - great for St. Patrick's Day! This cake is delicious on its own, either served warm or at room temperature. If desired, pour a little coconut milk or coconut cream over and enjoy!

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:

    * 1st LAYER:

    * 1 cup glutinous rice (Thai "sweet" or "sticky rice") soaked in water for at least 20 minutes or up to 3 hours

    * 1 1/4 cups coconut milk (thick, high quality)

    * 3/4 tsp. pandan paste or pandan "essence" (available in tiny bottles at most Asian grocery stores)

    * 2 Tbsp. white or brown sugar (or maple syrup works well too)

    * pinch of salt

    * 2nd LAYER:

    * 5 eggs

    * 1 1/4 cups coconut milk (thick, high quality)

    * 1/2 cup white or brown sugar (or maple syrup)

    * pinch of salt

    * 1/4 tsp. pandan paste

    * 2 Tbsp. rice flour (available in small plastic bags at Asian food stores)

Preparation:

   1. Place a steamer inside your wok (bamboo steamers work well and can be purchased very cheaply at Asian grocers and markets). Then place a greased cake pan (9 inch) inside the steamer. Make sure to put at least 1 inch of water in the bottom of your wok. Note: you can use a regular steamer instead - anything large enough to hold your cake pan.

   2. If your cake pan takes up all the room in the steamer (as mine does), leave off the steamer lid. Instead, use the wok cover (or a very large frying pan cover). Make sure the cover is large enough to allow steam to pass from the bottom of the wok over the top of the cake.

   3. First, drain the glutinous rice and stir it together with the other "First Layer" ingredients. Mix well. Note: The pandan paste (or "essence") should turn your batter green. It will also give your cake a nice flavor. (For more on Pandan, see: What is Pandan?)

   4. Pour this mixture into the cake tin and even out the surface with a spoon. Then cover and allow to steam at high heat for 20 minutes. Be sure to add more water to the wok as needed.

   5. While first layer is steaming, prepare second layer. Beat the eggs with a fork for 30 seconds.

   6. In a separate bowl, stir together the coconut milk, sugar, salt, and pandan paste. Then sprinkle the flour over and stir it in with a fork. Beat by hand or with an electric mixer until the flour dissolves in the liquid. Finally, fold in the eggs and stir or beat again until smooth. Don't worry if a little of the egg still separates from the other ingredients, as this is normal.

   7. The first layer is done when the rice has absorbed all the coconut milk. When first layer is cooked, gently press down on it with a fork, evening out the layer.

   8. Slowly pour the second layer mixture over the first layer. Note: your cake tin can be filled up to the rim, as this cake does not rise very much. Now cover and continue steaming for another 20 min. Cake is done when an inserted fork comes out clean.

   9. Allow cake to cool at least 10 minutes before cutting. Serve as is (it's delicious plain) or with a little coconut cream (if desired) and a cup of strong coffee or tea.

To Store: Cover and leave the cake on your counter for up to 2 days; refrigerate thereafter. Try to eat this cake while it's fresh, as steamed desserts tend to harden after several days. ENJOY!

Taken from -- http://thaifood.about.com/od/thaidessert...

Please use google and there are hundreds of recipes with 3 of these ingredients. You can find drinks, desserts, savory dishes.