serves
4–6
prep
5 minutes
cook
25 minutes
difficulty
Mid
serves
4–6
people
preparation
5
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 2 cups black glutinous rice, soaked overnight
- 1.25 litres water
- 440 g (2 cups) sugar
Sweet coconut cream
- 250 ml coconut cream
- 2 tsp rice flour
- ½ tsp salt
- pinch of sugar
Caramelised coconut
- 2 cups freshly grated coconut (or dried shredded coconut)
- 100 g palm sugar (see Note)
- 100 g coconut sugar
Soaking time overnight
Instructions
Rinse the rice and place in a saucepan with the water. Bring to the boil over medium heat and cook until the grains are soft and split and most of the water has been absorbed. Add the sugar and continue cooking until dissolved.
Meanwhile, make the sweet coconut cream. Combine the ingredients in a saucepan and gently bring to the boil, then remove from the heat. The rice flour should thicken the cream.
To make the caramelised coconut topping, put the sugar in a saucepan with a little water and stir constantly over medium heat until thick. Add the grated coconut and stir to combine.
Spoon the black sticky rice into serving bowls and top with the coconut cream and caramelised coconut.
Note
• If you don't have palm or coconut sugar, you can use 200 g (1 cup) of brown sugar instead.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
