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Steamed Rice Mould With Coconut Cream Recipe
(Xoi Nuoc Dir A)
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RECIPES OF VIETNAM
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This popular Vietnamese dessert can be prepared a few days
ahead and kept chilled in the refrigerator. However the thick coconut milk must be fresh.
Ingredients |
| 300 g |
Glutinous rice |
| 60 g |
Brown sugar |
| 700 ml |
Thin coconut milk |
| 300 ml |
Thick coconut milk |
| 120 ml |
Water |
| 3 tsp |
Salt |
Method :
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Wash rice through several changes of water,
drain and transfer to saucepan, then pour in the thin coconut milk and season with some
salt.
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Cover and cook on moderate heat until liquid
begins to bubble, then turn the heat down and continue to cook until rice softens and forms
a thick paste.
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With a ladle, transfer the cooked rice into a
greased 25cm baking tray, then cover the the tin with a sheet of aluminum foil pierced in
two corners.
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Place the tray in a bamboo steamer over rapidly
boiling water in a large wok, and steam until firm, cool, then chill.
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Prepare sugar syrup by dissolving the brown
sugar in water, then bring to a boil, lower heat and cook without stirring, until syrup
becomes slightly sticky. Cool and then chill.
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To serve, cut the rice mould into serving pieces
and pour the brown sugar syrup and drizzle the coconut milk over each piece. Serve
immediately.
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