Mango & Coconut Black Sticky Rice Pudding + Cambodia

• Produce

  • 1 Bananas, ripe
  • 1 Mango
  • 1 Pomegranate

• Canned Goods

  • 300 ml Coconut cream

• Pasta & Grains

  • 150 g Rice, black glutinous

• Baking & Spices

  • 50 g Coconut sugar
  • 1 tsp Vanilla essence or 1 vanilla pod

• Nuts & Seeds

  • 1 Coconut, toasted

• Dairy

  • 1 tbsp Butter

• Other

  • Passionfruit pulp
  • whatever else you like

Found on thebrickkitchen.com

Description

Ingredients

• 150g black glutinous rice
• 1 teaspoon vanilla essence or 1 vanilla pod, split in half
• 1 tablespoon butter
• 1-2 ripe bananas, sliced
• 50g coconut sugar, palm sugar or raw castor sugar (coconut sugar is my favourite!)
• 300ml coconut cream
• to top:
• Mango
• Passionfruit pulp
• Toasted coconut
• Pomegranate
• Whatever else you like!

Directions

• In a medium saucepan, bring 1L water to a boil. Add the black rice and vanilla and cook, uncovered, for 35-45 minutes on a very low heat. Stir occasionally until soft and sticky (I like to keep mine with a little bit of bite/nuttiness to the rice, but this is personal preference!). If the rice dries out before it is soft, just add a little more water as you go.
• Right before it is ready, heat a small frypan over medium-high heat with the tablespoon of butter. Add the sliced banana and cook for 3-5 minutes until starting to caramelise. Set aside for serving.
• Drain and tip the rice into a large bowl.
• Add the coconut sugar and mix to combine.
• Divide the rice behind the serving bowls. Top with the coconut cream, caramelised banana and your choice of toppings - I like to use mango, passionfruit, toasted coconut and pomegranate when they are available .