Baked Coconut Sticky Rice Recipes

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BAKED COCONUT STICKY RICE CAKE RECIPE



Baked Coconut Sticky Rice Cake Recipe image

Provided by By Christine's Recipes

Yield Prepare a 24cm x30 cm baking tray

Number Of Ingredients 5

Ingredients: 10 eggs 500 gm glutinous rice flour 2 cans coconut milk (about 500 ml each) 500 gm white sugar
10 eggs
500 gm glutinous rice flour
2 cans coconut milk (about 500 ml each)
500 gm white sugar

Steps:

  • Method: Preheat oven to 180C/350F. Beat the eggs and mix with sugar very well. Add coconut milk and glutinous flour, and combine until very smooth. Use a 24cm x30 cm baking tray, or two smaller trays. Don't use any trays that are too deep, it's hard to cook through otherwise. Line a baking sheet at the bottom of the baking tray. Lightly brush or spray oil around the edges. Pour the mixture into the baking tray, bake for 50 minutes to 1 hour. Test it with a needle. If it comes out clean, it's done.

COCONUT CURRY OVER STICKY RICE



Coconut Curry over Sticky Rice image

This is an Asian mashup of a more traditional Japanese curry and a Thai coconut curry. It is savory, rich, and comforting. If you like spice, you will enjoy this, or omit the Sriracha for a much milder version. This recipe can be halved easily. Your home will smell amazing!

Provided by Epicure Amber

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h50m

Yield 8

Number Of Ingredients 20

2 tablespoons butter
1 pound roughly chopped cooked chicken thighs
1 large onion, finely chopped
1 apple - peeled, cored, and minced
2 large cloves garlic, grated
4 tablespoons yellow curry powder
2 tablespoons tomato paste
1 ½ tablespoons all-purpose flour
1 ½ teaspoons zafrani garam masala
½ teaspoon ground ginger
3 ¾ cups light unsweetened coconut milk, divided
2 large carrots, peeled and roughly chopped
1 large russet potato, peeled and roughly chopped
4 ¾ cups chicken broth, divided
3 tablespoons light brown sugar
2 tablespoons mushroom-flavored dark soy sauce
2 tablespoons chile-garlic sauce (such as Sriracha®), or to taste
salt to taste
2 cups uncooked short-grain white rice
½ teaspoon salt

Steps:

  • Heat butter in a pan over medium-low heat. Saute onion until soft, translucent, and slightly caramelized, about 10 minutes. Add apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir while allowing spices to bloom and flour to cook, 2 to 3 minutes. Add 2 cups coconut milk, carrots, and potato; bring to a boil. Add 4 cups broth, brown sugar, soy sauce, and Sriracha; return to a boil.
  • Toss chicken into the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove the lid and check thickness; if it appears thin, leave lid off and allow to simmer until reduced to your liking, about 15 minutes. Season with salt to taste.
  • Meanwhile, place rice into a bowl or pot and fill with water, a few inches above the rice. Shake from side to side with a flat hand and separated fingers while moving up and down. Pour out water and repeat process until water runs clear, about 5 times. Drain in a fine-mesh strainer.
  • Combine drained rice, remaining coconut milk , remaining chicken broth, and 1/2 teaspoon salt in your pot and stir. Bring to a boil; cover, reduce heat to a light simmer, and allow to cook until rice is fluffy and liquid has been absorbed, about 20 minutes. Remove from heat, cover the lid with a towel, and let rest for 20 minutes. Serve with chicken mixture.

Nutrition Facts : Calories 645.5 calories, Carbohydrate 67 g, Cholesterol 65.1 mg, Fat 33 g, Fiber 6.4 g, Protein 23.1 g, SaturatedFat 23.8 g, Sodium 1376.7 mg, Sugar 10.3 g

COCONUT STICKY RICE



Coconut Sticky Rice image

Make and share this Coconut Sticky Rice recipe from Food.com.

Provided by chia2160

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups glutinous rice
2 cups coconut milk
1 cup brown sugar
1/4 cup water
salt
1 teaspoon pure vanilla extract
1/2 cup shredded coconut

Steps:

  • bring rice and coconut milk to a boil, simmer for 15 minutes.
  • take some tin foil and crumple it up so it is bumpy and not flat.
  • in steamer over boiling water, add tin foil, add rice mixture and steam for 20 minutes bring sugar, water, salt, and vanilla to slow boil cook for 10 minutes until syrup forms remove rice from steamer, toss with coconut, drizzle with syrup.

STICKY COCONUT CHICKEN AND RICE



Sticky Coconut Chicken and Rice image

This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.

Provided by Kay Chun

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
1/4 cup neutral oil, such as safflower or canola
2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 3/4 cups low-sodium chicken broth
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped (½-inch pieces)
1/2 cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ packed cup)
2 tablespoons coarsely chopped cilantro
Hot sauce, for serving

Steps:

  • Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
  • In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
  • Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
  • Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

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