Clean and dry the
Banana Leaves (2)
gently with a damp cloth. Then cut out the banana leaves to the desired length, and cut pieces of round-shaped leaves with a diameter slightly bigger than the base of the mold using a pair of scissors.
Wrap the banana leaves around the outer rim of the mold and insert the remaining part of the leaves into the mold. Insert a smaller round container into the mold and press the leaves against the base and the inner wall of the mold. Repeat to wrap the mold another 2 layers.
Then, insert the round-shaped leaves and press against the bottom to cover the base completely. Finally secure by tying a rubber band around the rim of the mold.
To make the caramel, boil
Water (1.1 lb)
Pandan Leaves (3 stalks)
added. Let the pandan leaves steep in the hot water for about 10 minutes for extra fragrance.
Granulated Sugar (2 cups)
in a pot over medium-low heat until starts to melt. Gently add a bit of hot water by the edge of the pot. Continue cooking until you have a golden color caramel. Do not stir the sugar too much. Tilt the pot around to make sure the sugar caramelized evenly.
When the sugar has caramelized, turn off the heat and slowly add in the remaining hot water. Turn the heat up again until all the caramel has completely melted. Let cool completely before use.
For the rice cake batter, place the
Sweet Glutinous Rice Flour (2 2/3 cups)
into a large mixing bowl. Then in stages, slowly add the caramelized sugar syrup.
Using a spatula, mix and combine the syrup and glutinous rice flour into a smooth batter. Strain the batter to remove any possible lumps.
Pour the sieved batter into the banana leaves lined molds. Cover with aluminum foil to prevent water from dripping into the batter. Place into the prepared steamer to steam.
Steam the sticky rice cake over medium-high heat for 30 minutes.
Then reduce to medium heat and continue steaming for another 1 hour and 30 minutes. Add more hot water into the steamer when needed.
After 2 hours of steaming, it is done. Pat dry excess water on the top and remove the aluminum foil covering the sticky rice cake. Remove from steamer and let it cool at room temperature. Be sure it is fully cooled before unmolding.
To unmold the sticky rice cake, remove the rubber band and loosen the banana leaves around the mold. Fold the leaves upwards, then pull the rice cake out from the mold. Finally, trim off excess leaves on the top using scissors and we are done!
Freshly made sticky rice cake is very soft. It is easier to cut into slices after refrigerating for two days, as it will become firmer after refrigeration. As always, Enjoy!