Thai Fragrant Rice Cake Recipe

Category : dessert  |  Style : baking  |  Serves : 8  |

Ingredients

Method :

• Obtain a round cake tin of  25 cm deep and grease and line the inside.

• Boil fragrant rice in unsalted water for approx. 3 minutes, then drain well.

• Return rice to the pan and combine the milk, caster sugar, cardamom and bay leaves well.

• Bring to a boil, then lower the heat and simmer the mixture for approx. 20 minutes, stirring occasionally.

• Allow the mixture to cool, then remove the bay leaves and any cardamom husks.

• Turn mixture into a large bowl and beat in the whipping cream and then the egg yolks.

• Whisk the egg whites until they form soft peaks and fold into the rice mixture..

• Spoon mixture into prepared tins and bake in a preheated oven at 180⁰C / 350⁰F for approx. 45 minutes, or until risen and golden brown. The center should be slightly wobbly - it will firm up as it cools.

• Chill overnight in the tin and turn out on to a large serving plate the next day.

• For the topping, whip the double cream until stiff, then mix in the quark, vanilla essence, lemon rind and sugar.

• Proceed to cover the top and sides of the cake with the cream and decorate with the mango  and kiwi fruit slices.

 

Tips: If you prefer something simpler, turn the cake out and top with sliced fruits or a lovely tumble of berries and stoned cherries. Serve the topping separately, thinning it down slightly with a little milk.