This rice pudding-cake is made from black sticky rice, it is a variation of the traditional black rice pudding, and gives me an excuse to layer young coconut in, one of my favorite dessert ingredients.
Ingredients 
100 gms Black Sticky Rice
70 gms Sugar
220 ml Coconut Milk
1/2 Teaspoon Salt
Young Coconut Meat
Preparation
1. Soak the black sticky rice in water overnight.
2. Steam for 25 minutes, I place foil in a Chinese steamer, pierce some holes in it, then place the rice on top.
3. In a saucepan, place the coconut milk, sugar, and salt and steamed rice.
4. Heat and stir over a low heat until the liquid has dried off and the rice is very thick.
5. Place in a box in the fridge to set, I use a small non stick loaf tin.
6. The rice will form a solid loaf, you can then slice it, and layer it with young coconut.
Comments (1)
Hi Apporn, how are you? :-)
Could you maybe give me a tip as to what type of black rice I should use for this? I often buy those packed black rice from Asian stores but they are so tough, even when soaked for straight 2 days. I could never steam it in an hour to get a soft product.
thank you in advance.
[Appon]
I don't know if it's different, I just use Black Sticky Rice as you can see from this link:
http://www.khiewchanta.com/archives/ingredients/thai-rice-pulses/black-glutinous-sticky-rice.html
Don't forget the final cooking stage, boiling it in the pan. And also if all else fails you can always wizz it in a blender before steaming it.
Posted by thess | September 17, 2006 7:22 PM
Posted on September 17, 2006 19:22