Steam Oven Recipe: Steamed Coconut Porridge with Gula Melaka

 

Steam Oven Coconut Porridge with Gula Melaka

Steamed Coconut Porridge with Gula Melaka


This recipe transforms a classic Southeast Asian dessert into a modern, effortlessly smooth creation using the gentle power of a steam oven. The porridge itself is a silky, delicate rice flour custard that melts in your mouth, carrying the pure, creamy flavour of coconut milk. This is beautifully contrasted by a rich, syrupy palm sugar sauce, infused with the subtle, fragrant notes of pandan. It's a taste of sweet nostalgia and pure comfort—a luxurious treat that people will love for its perfect balance of textures and its deep, caramel-like sweetness. It's a comforting bowl that feels both simple and incredibly refined.

Ingredients


For the Steamed Coconut Porridge:

  • 100g rice flour
  • 500ml thick coconut milk
  • 1/4 tsp salt

For the Palm Sugar Sauce (Gula Melaka):

  • 150g palm sugar (gula melaka), chopped
  • 100ml water
  • 1 pandan leaf, knotted (optional)
  • A pinch of salt

Instructions & Method

  1. Prepare the Porridge Base: In a medium, heatproof bowl, combine the rice flour and salt. Gradually whisk in the thick coconut milk until the mixture is completely smooth and there are no lumps. For an extra silky texture, strain the batter through a fine-mesh sieve.
  2. Set Up the Steam Oven: Preheat your steam oven to 100°C (212°F). Place the bowl containing the porridge mixture inside.
  3. Steam the Porridge: Steam for 25-35 minutes, or until the mixture has thickened to a smooth, pudding-like consistency. The steam oven's consistent temperature will cook it gently without the need for constant stirring, preventing lumps and scorching.
  4. Make the Palm Sugar Sauce: While the porridge is steaming, prepare the sauce. In a small saucepan, combine the chopped palm sugar, water, knotted pandan leaf (if using), and a pinch of salt.
  5. Simmer the Sauce: Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally until the sugar is completely dissolved. Continue to simmer for a few more minutes until the sauce slightly thickens to a syrupy consistency. Remove the pandan leaf and set the sauce aside.
  6. Serve: Carefully remove the bowl of porridge from the steam oven. To serve, spoon the warm porridge into individual bowls and generously drizzle with the warm palm sugar sauce.

Tips

  • The Steam Oven Advantage: Using a steam oven is the secret to a perfectly smooth and lump-free porridge. Unlike the stovetop method which requires constant stirring, the steam oven's even heat does the work for you, ensuring a perfect texture every time.
  • Consistency Check: The porridge should have the consistency of a thick custard or pudding. If it seems too thick after steaming, you can stir in a tablespoon or two of warm coconut milk to reach your desired consistency.
  • Storing: This porridge is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to two days. It can be served chilled or gently reheated.
  • Customisations: For a richer flavour, you can add a few drops of vanilla extract to the porridge batter. For a different texture, sprinkle with toasted sesame seeds or chopped roasted peanuts just before serving.

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