Sticky Rice "Cake" with Coconut Cream "Frosting"
Credit where it's due: I got the idea for this dessert from Thai Airways. They served it on one flight, and I though it was a great simple idea that combined two of my favorites: sweet sticky rice and coconut cream topping. Sweet sticky rice is usually made with palm sugar, but I like the crisp whiteness that using fine white sugar gives this dish. As a variation, you can try adding a tablespoon of pandan flavoring to the sticky rice layer, which will give it a light green color, like fine jade.
|1||cup (before cooking)||Sticky (glutinous) rice|
|1||tbsp||Rice flour, white|
- Before cooking sticky rice, it must first be washed. Rinse the rice in a strainer until the water is clear. Traditional wisdom in Thailand is that it takes three washings to properly clean the dust off the rice.
- Here's the tricky part: the rice must be soaked overnight (in other words, about eight hours or more) before cooking.
- Next, sticky rice must be steamed, not boiled, so you cannot use a traditional rice cooker unless it has a strainer to keep the water separated from the rice. You also get the best results if the rice is a uniform depth when cooking. I've gotten my best results using a round cake pan with a mesh bottom placed in a vegetable steamer. The pan allows the rice to be smoothed to an even depth, while the mesh bottom allows the steam through without letting the rice fall out. Steam the rice about 20 minutes.
- While the rice is cooking, stir together the sugar and one cup of coconut cream. It helps dissolve the sugar if you warm the coconut cream for 20 to 30 seconds in the microwave before stirring in the sugar.
- As soon as the rice is cooked, transfer it to a large bowl and pour the sweet coconut cream over it. Stir it to mix and let it set. If you seem to have too much liquid, strain the mixture to remove the excess.
- Once the mixture has cooled slightly, you can transfer it to a square pan - an eight-inch one works well. Spread the rice out to form a flat layer about a half-inch thick. Keep it in the refrigerator to make it firm.
- To create the coconut cream second layer, mix together one cup coconut cream, rice flour and salt in a pan. Heat to boiling over medium flame, stirring until it thickens. Remove from heat and spoon onto the top of the first layer.
- Store in the refrigerator.
Servings Per Recipe 6
|Amount Per Serving|
|Calories 452||Calories from Fat 252|
|Total Fat 28g||43%|
|Total Carbohydrate 49g||16%|
|Dietary Fiber 3g||11%|