Pandan Sticky Rice with Spring Peas, Coconut Milk & Toasted Sesame

Ingredients

• ▸1.5 cups glutinous (sticky) white rice, soaked in cold water for at least 4 hours then drained
• ▸4 fresh pandan leaves, tied into a knot
• ▸1 cup full-fat coconut milk
• ▸0.5 cup water
• ▸1 cup fresh or frozen spring peas, thawed if frozen
• ▸1.5 teaspoons fine sea salt
• ▸1 teaspoon granulated palm sugar or coconut sugar
• ▸2 tablespoons toasted white sesame seeds
• ▸1 tablespoon toasted black sesame seeds
• ▸1 tablespoon coconut oil
• ▸2 scallions, thinly sliced on the bias for garnish
• ▸flaky sea salt, to finish

Instructions

1. 1

   1. Soak the glutinous rice in cold water for at least 4 hours or overnight. Drain thoroughly in a fine-mesh sieve and shake off excess water — this step is non-negotiable for even pressure-cooking.

2. 2

   2. Add the drained rice, coconut milk, water, palm sugar, fine sea salt, and the knotted pandan leaves to your pressure cooker insert. Stir gently to combine, ensuring the pandan leaves are submerged.

3. 3

   3. Lock the lid, set the valve to sealing, and cook on HIGH pressure for 12 minutes. Allow a natural pressure release for 10 full minutes, then carefully quick-release any remaining pressure.

4. 4

   4. While the pressure releases, warm a dry skillet over medium heat and toast both white and black sesame seeds together, stirring constantly, for 2–3 minutes until fragrant and the white seeds are lightly golden. Transfer immediately to a small bowl to stop cooking.

5. 5

   5. Open the pressure cooker lid away from you. Fish out and discard the pandan leaves — they've done their aromatic work. Use a rice paddle or silicone spatula to gently fold the rice; it should be glossy, sticky, and a soft jade-tinged ivory from the pandan.

6. 6

   6. Fold in the coconut oil and spring peas gently. The residual heat will warm the peas through while keeping them bright green and slightly toothsome. Do not stir aggressively — you want defined pea pops, not mush.

7. 7

   7. Taste and adjust seasoning with a pinch more salt or sugar as needed. The balance should be lightly sweet, creamy, and deeply aromatic.

8. 8

   8. Transfer to a wide serving bowl or individual small bowls. Shower generously with the toasted sesame blend, scatter the sliced scallions over the top, and finish with a pinch of flaky sea salt.

9. 9

   9. Serve warm or at room temperature — this dish is remarkably good both ways and holds its texture beautifully for up to two hours covered at room temp.

Variations

• ◆Swap spring peas for shelled edamame and add a teaspoon of white miso stirred in at the end for a Thai-Japanese umami bridge that plays beautifully with the pandan.
• ◆Use pandan-infused coconut milk (blend 3 pandan leaves with the coconut milk and strain before using) for a deeper, more intensely green and floral result with a striking visual payoff.
• ◆Stir in thin slices of fresh young coconut meat and a squeeze of makrut lime juice at the end for a fully tropical, citrus-lifted version that leans into dessert territory without quite crossing the line.