Sticky coconut rice pudding

Sticky coconut rice pudding

Chuoi nep chung nuoc dua

By
From
Cooking from memory
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 cups gluten rice
1 cup water
800ml coconut milk
1.4 cup sugar
2 tablespoons sugar, extra
4 bananas
or 4 slices mango
1 tablespoon butter
2 tablespoons roasted sesame seeds

Method

  1. Put the rice, water, 400 ml of coconut milk and ¼ cup sugar in a rice cooker for about 20 minutes, until the rice is cooked. (Alternatively, add rice, water, milk and sugar to a saucepan. Bring to the boil and simmer on a low heat for 20 minutes, until the rice is tender.)
  2. Fill 4 ramekin dishes, 5 cm in diameter, with rice mixture and set aside. The ramekins will mould the rice into individual puddings.
  3. Heat 400 ml coconut milk and 2 tablespoons sugar in a saucepan and stir on a medium heat until the sugar dissolves.
  4. Peel the bananas and slice in half lengthwise. Heat the butter in a frying pan, add the bananas and fry them until they are golden brown on both sides.
  5. To serve, heat the ramekins in the microwave for 1 minute or leave cold and invert onto a plate. Place 2 cooked banana halves beside the rice pudding. Pour the hot coconut sauce over the dessert and garnish with sesame seeds.
Tags:
Jewish
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