Asian Sticky Rice Pudding with Caramelised Coconut & Ginger Sauce

Posted: September 15th, 2016 | Author: | Filed under: Asian, Recipes, Sweets/Desserts, Vegan, Vegetarian | No Comments »

Asian Sticky Rice Pudding by Annalise Braakensiek

Asian Sticky Rice Pudding by Annalise Braakensiek

 

Asian Sticky Rice Pudding with Caramelised Coconut & Ginger Sauce
Serves 4-6

I love this guilt-free, vegan dessert. The  contrast of the salty sticky rice with the sweet caramelised sauce is just heavenly! 

Usual notes:
I like to use organic produce (I get mine online from Santos Organics) and purified water in all my recipes, and I recommend you do, too.
Taste and adjust the seasoning to your own palatte. Remember that my recipes are only guidelines, not prescriptions, so feel free to improvise; you don’t have to follow them too rigidly. The one ingredient you must always include however, is LOVE! x

 

Ingredients:

  • 1 cup uncooked Thai glutinous rice
  • 1 can coconut milk
  • Generous pinch of Himalayan salt
  • 1 can coconut cream
  • 2 Tbsp coconut syrup
  • 2 Tbsp Maple syrup
  • Small pinch of Himalayan salt
  • 2 tsp peeled and finely grated galangal
  • 1 tsp peeled and finely grated ginger
  • Pinch of ginger powder
  • 16 fresh longan fruit (4 per person), to serve*
  • Dry roasted coconut chips, to serve

 

How to:

Wash the rice, then place in bowl with water and soak for at least two hours or overnight.

Rinse rice, place in rice cooker with full can of coconut milk and just enough water to cover the rice. Add generous pinch of salt, stir well and cook. Once cooked, transfer rice to bowl and let cool slightly.

In a saucepan, add full can of coconut cream. Add grated ginger and galangal, pinch of salt and ginger powder. Stir well and simmer on low heat for approximately 5 minutes.

Add maple syrup and coconut syrup, turn up heat to medium and stir constantly until sauce starts to caramelise and reduce. If you have a sweeter palatte, feel free to add more syrup. Once reduced to desired consistency (slightly thickened, should take approximately 10 minutes), turn off heat.

Wet hands or wear disposable gloves to roll the sticky rice into compact balls about 5cm in diameter.

 

To serve:

Place one ball in separate serving dishes for each person, and ladle a generous amount of caramelised coconut sauce over the top.

Sprinkle with roasted coconut chips, place 4 peeled fresh longans per bowl, and serve immediately with lots of love. Enjoy! x

 

* Recipe notes:

Longan fruit: If fresh longans aren’t in season or hard to find, you could substitute with canned longans, just make sure you rinse them well as they’re heavily laden with sugar!