Indonesian Palm Sugar Sticky Rice Diamonds

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Javanese sweet traditionally shaped into diamond pieces, this dish transforms chewy glutinous rice into glossy, caramel-colored bites simmered with fragrant coconut milk and palm sugar. It is a staple at weddings, Eid celebrations, and family gatherings across Indonesia, prized for its rich aroma and satisfying chew.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 14 gSaturated Fat
• 55 gCarbs
• 1 gFiber
• 28 gSugar
• 4 gProtein
• 95 mgSodium
• 220 mgPotassium
• 30 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the rice

• 1 cup (200 g) glutinous (sweet) rice
• 1 1/4 cups water
• 1 pandan leaf, knotted (optional)

For the coconut palm sugar sauce

• 2 cups (480 ml) thick coconut milk
• 200 g (about 1 cup packed) palm sugar, finely grated
• 1/2 tsp fine sea salt
• 1 pandan leaf, knotted (optional)

For assembling

• 1 tsp neutral oil, for greasing
• 1 Tbsp toasted sesame seeds, for garnish (optional)

Directions

1. Rinse the glutinous rice under cool water until the water runs clear, then soak for at least 1 hour; drain well.
2. Steam the drained rice with the pandan leaf over rapidly boiling water for 25 minutes, until tender and translucent; fluff with a fork and keep warm.
3. Meanwhile, combine coconut milk, palm sugar, salt, and pandan leaf in a heavy-bottomed pan. Bring to a gentle simmer over medium heat, stirring, until the palm sugar fully dissolves and the mixture reduces and thickens slightly, about 8 minutes.
4. Tip the warm steamed rice into the simmering coconut-palm sugar sauce and stir gently with a wooden spoon over low heat for 6 to 8 minutes, until the rice has absorbed most of the liquid and looks glossy and sticky.
5. Lightly oil a 8-inch (20 cm) square pan or line it with parchment. Pack the sticky rice mixture firmly and evenly into the pan, pressing down with an oiled spatula to compact it into a smooth, flat layer about 1 inch thick.
6. Let the pan cool to room temperature, then refrigerate uncovered for at least 2 hours, until the rice is firm enough to slice cleanly.
7. Lift the slab from the pan using the parchment edges and, using a sharp knife lightly dampened with water, cut it into 1 1/2-inch diamond shapes.
8. Arrange the diamonds on a serving plate, sprinkle with toasted sesame seeds if using, and serve at room temperature.

Cook’s Notes

• Soak the glutinous rice for up to overnight in the refrigerator for the chewiest, most evenly cooked texture.
• Choose a high-quality, dark palm sugar (gula merah or gula jawa) for the deepest caramel flavor; light brown sugar is a last-resort substitute.
• Press the cooked rice into the pan very firmly so the diamonds hold together when sliced; loose pressing will cause crumbling.
• Wipe or rinse the knife with warm water between cuts to keep the slices clean and prevent sticking.
• Store leftovers in a single layer in an airtight container at room temperature for 1 day, or refrigerate up to 5 days; bring back to room temperature before serving.

You might also like

Asian

Indonesian Sweet Soy Glazed Chicken

Asian

Indonesian Aromatic Spice-Marinated Fried Duck

Asian

Crispy Indonesian Fried Tempeh with Spice Marinade

Asian

Indonesian Taro Steamed Layer Cake