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Lotus, Purple Sweet Potato, and Coconut Rice Pudding
Lotus, Purple Sweet Potato, and Coconut Rice Pudding
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Indulgent coconut rice pudding with lotus root, lotus seeds, and purple sweet potatoes - ready in under 30 minutes.
Ingredients:
  • 1 cup white glutinous rice
  • 9 ounces purple sweet potatoes, peeled and cut into 3/4-inch cubes
  • 1 small lotus root (about 6 ounces), peeled and cut into 1/8-inch rounds
  • 3 cups coconut water
  • 2 ounces palm sugar
  • 1 (15-ounce) can lotus seeds, drained
  • 1 1/4 cups coconut cream
Instructions:
  • Soak the glutinous rice: Place the glutinous rice in a bowl and cover it with water, ensuring it is submerged by at least 2 inches. Let it soak for a minimum of 30 minutes, then drain thoroughly in a fine mesh sieve over the sink.
  • Prepare the rice pudding by combining drained rice, purple sweet potatoes, lotus root, 1 2/3 cups coconut water, and palm sugar in a medium saucepan over medium heat. Stir with a wooden spoon and bring to a boil. Cover the pan, lower the heat, and cook for 15 to 20 minutes, stirring occasionally. The rice should double in size. Add lotus seeds, 1 1/3 cups coconut water, and 1/3 cup coconut cream. Stir, cover, and cook for an additional 5 minutes until the rice is soft. Taste to ensure doneness.
  • Serve this comforting rice pudding warm in bowls, and generously drizzle extra coconut cream over the top for a luxurious finishing touch.

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