West Sumatran likes to eat. A lot of culinary goods came from the West Sumatra area just because. Rendang, the world's most revered dish, came from West Sumatra. Because of its deliciousness, many neighboring countries even gone so far as to try and claim it as their national dish.
Other than the savory meal, West Sumatran also liked their sweet meals. From the Bukittinggi area that is enclosed between two volcanoes: Mt. Merapi and Mt. Singgalang; came dishes that capitalize on the area's fertile grounds and cold air.
This dish, called Sarikaya, could be considered as a meal, depending on who's eating it. It has carbohydrates, protein, and glucose. It closely resembles caramel pudding, although the level of sugar in it is far below that of a caramel. This dish is often enjoyed with a cup of tea in the afternoon, most complementing in cold mountain air.
- 1 liter of gelatinous rice -
- 1 cup Javanese Red Sugar - grated
- 2 tbsp castor sugar
- 2 cups thick coconut milk (plus half cup of light coconut milk for the gelatinous rice)
- 1-2 tbsp cornstarch
- 10 whole eggs
- 2 pandanus leaves
- 1 tsp salt for the Sarikaya dough, 1 tsp salt for every liter of gelatinous rice.
People often thought that gelatinous rice can be cooked like normal rice - in a rice cooker. That is not ever going to happen. Do NOT use the shortcut that is putting it in a rice cooker. Soak the rice overnight, then cook it on a pot with 1 inch of water and half cup of light coconut milk over the rice. Add a teaspoonful of salt for every litre of rice. Stir constantly to prevent sticking. After the water have evaporated, place the half-cooked rice on a steamer, and steam it for an hour. Add a sheet of pandanus leaf for aroma.
For the Sarikaya:
Beat eggs until they are thoroughly dissolved, then mix the grated Javanese red sugar in. Fold in two tablespoonful of cornstarch. Pour coconut milk. The dough should have the consistency of pudding. Strain - Javanese sugar tend to have small bits of debris in it - into a bowl. Place on a steamer, and steam for 30-40 minutes, or until set.
Have your favorite tea handly, scoop a portion of the gelatinous rice, then a portion of Sarikaya over the rice. Enjoy.