| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Vietnamese |
Desserts, Vietnamese |
4 |
Servings |
INGREDIENTS
| 9 |
oz |
Rice, Glutinous |
| 3 |
ts |
Salt |
| 3 |
c |
Coconut Milk, thin |
| 2 |
oz |
Sugar, Brown Water |
| 1 3/4 |
c |
Coconut Milk, thick |
INSTRUCTIONS
INGREDIENTS
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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