Steamed Rice Mould With Coconut Cream Xoi N

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Lou Priolo

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Vietnamese	Desserts, Vietnamese	4	Servings

INGREDIENTS

9	oz	Rice, Glutinous
3	t	Salt
3	c	Coconut Milk, thin
2	oz	Sugar, Brown
1/2	c	Water
1 3/4	c	Coconut Milk, thick

INSTRUCTIONS

Wash rice and put in a sauce pan with salt and thin coconut milk.
Cover and cook on moderate heat until liquid begins to bubble, then
turn heat down and continue to cook until rice softens and forms a
thick paste. Spoon into a lightly greased 10 inch baking tray. Cover
tin with a sheet of aluminum foil pierced in two corners. Set over a
sauce pan of boiling water to steam until firm. Cool, then chill.
Prepare sugar syrup by dissolving brown sugar in water. Bring to the
boil, turn heat down and cook without stirring, until becomes  slightly
sticky. Cool and then chill. To serve, cut rice mould into  serving
pieces. Pour a little sugar syrup and thick coconut milk over  each.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 644 Calories From Fat: 480 Total Fat: 57.4g Cholesterol: 0mg Sodium: 1787mg Potassium: 616.3mg Carbohydrates: 34.9g Fiber: <1g Sugar: 13.8g Protein: 6.7g