Have you ever perused the shelves of an Asian grocer to find sticky rice treats with a striking green color? You may have also noticed some Thai restaurants serving the iconic mango and sticky rice ...

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Properties: Opaque short-grain rice that primarily grows in Southeast and South Asia. Unlike long-grain rice, it has low to negligible amylose content, which makes it sticky upon cooking. Uncooked ...

Heat the coconut milk, pandan leaves, sugar and salt. Bring it to boil and set aside. Steam the soaked sticky rice until cooked, then transfer it into a mixing bowl. Add coconut milk and stir well, ...

Wash the rice, place in a bowl with water to cover and soak overnight. Drain off water and put rice in a heatproof bowl. Stir in the coconut cream and salt, sugar and pandan essence or strip of pandan ...

This great sweet-yet-slightly-salty dessert is popular right across South-East Asia. It's made from a variety of shortgrain rice that is especially sticky when cooked. The colour of the rice comes ...

A visit to Dong Thap’s pandan rice cake maker unveils a story of tradition, resilience, and culinary artistry maintained over half a century. Tasting a warm bite of bánh đúc (pandan rice cake), ...

When you see a sage-colored sponge cake or green-dusted chicken tenders, you might assume it's one of the city's many matcha-flavored creations. But it might actually be flavored with pandan leaves, ...