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Steamed rice puddings with coconut cream
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Exotic coconut rice pudding - perfect for dessert!
Ingredients:
Sunflower oil, to brush
220g caster sugar
150g rice flour
50g palm sugar
125ml coconut cream
Fortune cookies (see note), to serve
Seasonal fruit (such as plums), to serve
Instructions:
Grease four 185ml dariole moulds lightly with sunflower oil.
In a bowl, combine caster sugar, rice flour, vanilla extract, a pinch of salt, and 3/4 cup (185ml) cold water. Beat until smooth like thickened cream (adjust water for desired consistency). Divide mixture among moulds and steam for 20 minutes until firm and cooked through. Alternatively, bake in a preheated oven at 170°C for 20 minutes in a water bath halfway up the sides of the moulds.
In a small saucepan over medium heat, combine palm sugar and 1/4 cup (60ml) cold water. Stir until sugar is dissolved. Cook for 2-3 minutes, swirling the pan occasionally and using a damp pastry brush to brush down the sides, until you get a dark golden caramel. Remove from heat and let it cool slightly.
Unmold the rice puddings onto plates, generously drizzle with coconut cream, and accompany with fresh seasonal fruit, palm sugar syrup, and fortune cookies.