Steamed Rice Mould With Coconut Cream Xoi N

Recipe Ingredients

		Ingredients
9 oz	255g	Rice - glutinous
3 teaspoons	15ml	Salt
3 cups	711ml	Coconut milk - thin
2 oz	56g	Sugar - brown
1/2 cup	118ml	- water
1 3/4 cups	414ml	Coconut milk - thick

Recipe 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.

Source:
Jeanne Thiel Kelley

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