Black sticky rice and coconut custard

Black sticky rice and coconut custard are easy to prepare and soooo tasty ! To serve with a sweet coconut sauce as a dessert or with a banana as a perfectly balanced breakfast. Serves 4

200 g freshly cooked black sticky (glutinous) rice

250 ml coconut cream 120 g coconut sugar 4 duck eggs 1 pinch salt

250 ml coconut cream 150 g coconut sugar 1/2 teaspoon salt

To cook the sticky rice, you've 2 options : Asian rice cooker : rinse the rice, pour it into the rice cooker, add water and press the "sticky rice" button. Steamer : soak the rice overnight, drain, place rice on a cheesecloth or muslin, then steam (with a lid) for about 1/2 hour or until rice is cooked. Every 10 minutes, mix the rice to be sure all the grains will be cooked evenly.

When rice is cooked, set aside at room temperature.

Note that there are many kinds of black glutinous rice. Amount of water necessary for rice cooker or time of steaming may vary : refer to package directions.

Prepare the coconut custard Blend coconut cream, sugar, eggs and salt until mixture is smooth. Place into a baking tray or into individual serving bowls inside a steamer. Steam until firm (about 15 minutes or until temperature inside the custard is 70°C).

Prepare the coconut sauce In a saucepan over medium heat, bring coconut cream, sugar and salt to the boil. Lower heat and simmer until sugar is dissolved. Pour half of the coconut sauce, carefully, over sticky rice. Fluff up rice with a fork, allowing coconut mixture to trickle through but not “drown” the rice. Allow rice to stand for 10 minutes.

Transfer the other half of coconut sauce in individual bowls.

Transfer sticky rice and custard in individual plates. Serve with coconut sauce