Black sticky rice with custard apple cream

Black sticky rice with custard apple cream

By
From
New Thai Food
Serves
6
Photographer
Jeremy Simons

Black sticky rice is a Thai staple, and custard apple is one of those fruits that is often eaten fresh. This dessert combines the two into something special, with the custard apple being made into a luscious cream – it will keep in the refrigerator for a few days.

Ingredients

Quantity Ingredient
shavings fresh coconut, to garnish

Black sticky rice

Quantity Ingredient
200g black rice
100g palm sugar, shaved
1 teaspoon sea salt
1 pandanus leaf

Custard apple cream

Quantity Ingredient
3 custard apples, peeled and seeded
125ml Sugar syrup
3 teaspoons lime juice
1 1/2 gelatine leaves
2 eggwhites

Method

  1. To make the black sticky rice, soak the rice in a large bowl of water overnight. Wash the rice under running water until the water runs clear.
  2. Put the rice in a large heavy-based saucepan and cover with water to a finger joint’s length above the rice. Bring to the boil over a medium–high heat. Reduce the heat, cover and cook for 25 minutes. Check if the rice is done – all the water should have evaporated and the rice should be soft, with a slight bite from the outer husk. Cover and cook for a little longer if it’s not yet done.
  3. When the rice is cooked, transfer it to a glass bowl and fold in the sugar and salt to combine well. Taste and add more sugar or salt if desired. Tie the pandanus leaf in a knot and push into the rice. Leave to infuse for 30 minutes. Cool to room temperature.
  4. Meanwhile, make the custard apple cream. Put the custard apple flesh and 50 ml of the sugar syrup in a food processor and blend to a purée. Strain through a fine-mesh sieve for a smooth purée. Transfer to a glass bowl and stir in the lime juice.
  5. In a separate bowl, cover the gelatine with cold water and soak until soft. Warm the remaining sugar syrup in a small saucepan over a medium heat to 60°C – check with a sugar thermometer. Remove from the heat. Squeeze the gelatine to remove any excess water, then add to the syrup and stir to combine. Set aside to cool.
  6. Stir the sugar gelatine mixture into the custard apple purée and combine well. Beat the eggwhites in a clean mixing bowl until soft peaks form, then fold through the mixture. Spoon into a cream dispenser (whipping siphon) and insert a nitrous oxide charger bulb in the dispenser. Refrigerate for 2 hours before serving.
  7. Spoon the black sticky rice into bowls. Add another nitrous oxide bulb to the dispenser, shake vigorously and squirt the custard apple cream over the sticky rice. Garnish with the coconut.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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