Steamed Rice Mould With Coconut Cream Recipe

(Xoi Nuoc Dir A)

RECIPES OF VIETNAM

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

Method :

• Wash rice through several changes of water, drain and transfer to saucepan, then pour in the thin coconut milk and season with some salt.

• 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.

• 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.

• Place the tray in a bamboo steamer over rapidly boiling water in a large wok, and steam until firm, cool, then chill.

• 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.

• 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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