2/20/08

baked sticky rice pudding...

The most important ingredient in Thai cooking is rice. There are 2 types of rice that we use. The first one is jasmine rice, which is used as a staple with all meals. The second one is glutinous rice, which is usually used for sweet dishes.

There are 2 kinds of glutinous rice, white and black. I use black glutinous rice for this recipe because it has a nutty taste of wild rice that give more flavour.


Ingredients:

for the pudding
- 1 cup black glutinous rice
- 4 tbs. brown sugar
- 2 cups coconut milk, divided
- 1 cup water
- Pinch of salt
- 2 eggs
- 2 tbs. palm sugar

for the sauce
- 1/4 cup coconut milk
- Pinch of salt


Procedures:

1. Soak the rice in water at least 3 hrs., then drain. Preheat the over to 350 degree F.
2. Combine the rice, brown sugar, 1 1/2 cups of coconut milk, water and salt in a pot.
3. Bring to a boil, then simmer until rice has absorbed most of the liquid. Spoon the rice into the mold.
4. Beat the eggs with remaining coconut milk and palm sugar in a bowl. Pour the egg mixture over the pre-cooked rice.
5. Bake with water bath for 25-30 minutes or until the custard has set. Unmold and serve warm with coconut sauce.
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