Adding a handful of Poha (puffed rice) is the secret to make the sanna’s softer and fluffier. 2 cups Boiled rice (also called as Parboiled rice). 1 fistful puffed rice (poha). Soak the rice and Urad dal together for at least 6hours (preferably overnight). 2 cups Boiled rice (also called as Parboiled rice). 1 fistful puffed rice (poha)
Puto is a kind of steamedrice cake in Philippine cuisine derived from the Indian dish Puttu. The process spans three to four days from the initial rice soaking to taking the finished product out of the steamer
Allow the steamed cakes to cool down on a wire rack before removing from the mould. This is a variation of the popular kueh serimuka which has a rich coconut pandan kaya above the savoury glutinuos rice
Since there is a few more banana left behind, I wanna to try the Vietnamese banana sticky rice. This is what I have been told by a nearby Vietnamese friend, banana sticky rice is among the most popular food in Vietnam which is widely sold and made at home especially during Dragon Boat festival or 'duan wu jie' The Asian is commonly known as 'zong zi'
Using my leftover steamed corn kernels and pumpkin chunks to prepare this delicious steamed item. I love the nice sweet flavour of the corn and coconut milk complimenting the savoury glutinuos rice layer