Coconut Rice Pudding Cake with Flambeed Fruit Satays

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Coconut Rice Pudding Cake with Flambeed Fruit Satays

Copyright, 2001, Ming Tsai,

 

2 cups coconut milk

1 teaspoon vanilla extract

1/4 cup palm sugar

1 1/2 cups steamed white sticky rice

1 1/2 cups steamed black sticky rice

1/2 cup toasted coconut

1 tablespoon butter

Fruits of Bali (mango, pineapple, papaya, banana, etc) all cut into 2-inch

cubes

1/2 cup rum mixed with 3 tablespoons sugar

1/2 cup cream

Soaked 6 inch wooden skewers

In a small saucepan, on medium heat, add the coconut milk, vanilla, and

sugar and reduce by 50 percent. In a bowl, mix the rice and reduce milk

together. Form 4 cakes using damp hands. Press the cakes into the toasted

coconut to coat both sides. Place the cakes in a steamer lined with banana

leaves. Steam until hot, about 10 minutes.

 

Meanwhile, skewer the fruit to make satays. In a saute pan on high heat, add

the butter and saute the satays until slightly colored. Remove the pan from

the heat and carefully deglaze/flambe with rum. Return the pan to the heat

and cook until alcohol evaporates, about 2 minutes. Remove satays and add

cream to pan to make a sauce.

 

On small plates, place one cake down and top with 2 satays. Drizzle on cream

sauce.

 

Propane Gas Torch Warning: Propane gas torches are highly flammable and

should be kept away from heat or flame, and should not be exposed to

prolonged sunlight. Propane gas torches should only be used in

well-ventilated areas. When lighting a propane gas torch, place the torch on

a flat, steady surface, facing away from you. Light the match or lighter and

then open the gas valve. Light the gas jet, and blow out the match. Always

turn off the burner valve to " finger tight " when finished using the torch.

Children should never use a propane gas torch without adult supervision.

 

 

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Difficulty: Easy

 

 

 

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