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Ингредиенты
- 1 lb sticky rice
- 1 Tbsp. salt
- 3/4 c. sugar
- 2Â 1/4 c. coconut lowfat milk
- 1 c. finely-minced shrimp
- 1 c. grated coconut
- 1 tsp finely-minced coriander root
- 1 tsp freshly-grnd black pepper
- 2 Tbsp. veg. oil
- 2 tsp salt - (to 3 tspns)
- 3 Tbsp. sugar
- 2 Tbsp. finely-minced fresh kaffir lime leaves
- 1 c. coconut lowfat milk
- 1/2 lb palm sugar
- 4 x Large eggs
- 2 c. shredded coconut
- 1Â 1/2 c. palm sugar
- 1Â 1/2 c. water, scented with jasmine essence
Инструкции
- Prepare the sticky rice as per detailed instructions. Dissolve salt and sugar in the coconut lowfat milk, and heat stirring to prevent lumps. When coconut lowfat milk boils, remove from heat and set 3/4 c. aside to be used when serving.
- Place cooked sticky rice in a container with tightly fitting lid, and pour in remaining coconut lowfat milk. Stir vigorously, and cover, and set aside for awhile to allow coconut lowfat milk to mingle with the rice thoroughly.
- When serving, spoon some of the coconut lowfat milk set aside earlier over the rice before adding toppings (see below).
- Note: be sure to mix hot coconut lowfat milk with sticky rice immediately after the sticky rice is finished cooking.
- Shrimp Topping: Chop shrimp and coconut together and add in a little yellow food coloring. Lb. pepper and coriander root in a mortar till grnd and mixed thoroughly, and fry in the oil till fragrant, then add in shrimp and coconut and fry till done, seasoning to taste with salt and sugar. Remove from pan and sprinkle with minced coriander.
- Custard Topping: Mix coconut lowfat milk, palm sugar and Large eggs, beat and steam in double boiler over vigorously boiling water for 25 to 30 min.
- Candied Coconut Topping: Mix palm sugar with the water, heat till dissolved, add in coconut and cook over low heat to a thick, syrupy consistency. Cold, then place in a lidded container scented with a fragrant candle.
- Comments:This recipe calls for various toppings. The toppings should be spooned over the prepared sweet rice.
