Sticky Rice with Fruit Coulis Recipe

(Gao Nep Voi Trai Cay Cu Li)

This makes a rather unusual looking dessert. You can change the food coloring and the fruit according to the season and taste. For example, you could use red coloring and make a lychee or kiwi fruit coulis, or you could leave the sticky rice white and make a mango coulis.

Ingredients : Serves 4

250 g

3 tablespoons

1/4

225 ml

375 ml

1 tablespoon

60 g

375 g

60 g

Glutinous rice, soaked in water for 5-6 hours

Palm sugar, chopped

Green food coloring (optional)

Coconut milk

Water

Vegetable oil, for brushing

Desiccated coconut

Strawberries, hulled

Golden caster sugar, or to taste

Method :

Drain the rice and put it into a heavy-based saucepan with the palm sugar, food coloring, if using, coconut milk and water.
Bring slowly to the boil.
Reduce the heat and simmer until most of the liquid has been absorbed.
The rice will firm up as it cools.
Lightly oil 4 ramekins or moulds, press the rice into them and leave to cool.
Meanwhile, dry fry the desiccated coconut until it is golden, and set aside to cool.
Process the strawberries and caster sugar in a food processor or blender.
Turn out the rice on to individual dessert plates, carefully pour the strawberry coulis around the edge.
Sprinkle the tops with the toasted coconut.