Steamed Rice Mould With Coconut Cream Xoi N
| 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)
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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