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20 December 2012,01:27 by
J.Sujatha

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BLACK STICKY RICE & EGG CUSTARD

Serves :
8

Preparation Time :
10 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Soak the rice in a bowl of water for at least 3 hours or overnight.
  • Make the custard. Mix together the coconut milk, eggs sugar and vanilla extract until the sugar has dissolved.
  • Pour the custard through a sieve into a steamer bowl until it is three-quarters full. Taking care not to burn your hand, set the custard bowl inside the steamer basket or rack, simmer for 10 - 15 minutes, until set around the edges, and set aside.
  • Leave to set at room temperature for about 30 minutes.
  • Drain and spread the rice into the same steamer basket over a double thickness of muslin.
  • Cover and simmer for 30 - 35 minutes or until the rice swells and is glistening and tender. Check and replenish the water every 10 minutes or so.
  • Mix together the coconut milk, measured water and sugar and set aside until the sugar has dissolved.
  • Spoon the rice into a bowl as soon as it is cooked. Mix in the coconut milk mixture, cover and set aside for 10 minutes.
  • Serve the black sticky rice on a small dessert plate and spoon the custard over the top.

INGREDIENTS

  • 500 grams black sticky rice
  • 200 ml coconut milk
  • 100 ml water
  • 150 grams palm or coconut sugar

Custard

  • 150 ml coconut milk
  • 10 large eggs
  • 500 grams coconut or palm sugar, cut into small pieces if hard
  • 2 teaspoons vanilla extract

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