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FEATURE RECIPE
Coconut ice-cream, black glutinous rice and pumpkin sauce
You’ll need to begin this recipe a day ahead.
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Serves
8
Cooking Time
Prep time 30 mins, cook 1 hr 10 mins (plus soaking, infusing, cooling, freezing)
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100 gm
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black glutinous rice, soaked overnight in cold water, drained (see note)
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1 piece
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dried mandarin peel (see note)
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50 gm
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white sugar, or to taste
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| Coconut ice-cream |
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50 gm
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desiccated coconut
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300 ml
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pouring cream
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300 ml
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milk
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100 gm
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dark palm sugar, finely chopped
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6
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egg yolks
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20 ml
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dark rum
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| Pumpkin sauce |
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500 gm
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butternut pumpkin (about ½), seeds removed, coarsely chopped
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70 gm
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caster sugar
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50 ml
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coconut milk
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50 ml
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pouring cream
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20 ml
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Malibu
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1 tsp
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vanilla extract
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Pinch
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of ground cinnamon
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1
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For coconut ice-cream, preheat oven to 180C. Spread coconut on an oven tray and roast, stirring occasionally, until golden (4-5 minutes). Transfer to a saucepan, add cream, milk and palm sugar, then bring to the simmer over low heat. Simmer for 1 minute, remove from heat, cover and stand for 10 minutes to infuse. Meanwhile, whisk yolks in a heatproof bowl to combine, then add cream mixture, whisking continuously to combine. Return to pan and stir continuously until mixture coats the back of a wooden spoon thickly (5-6 minutes). Strain through a fine sieve into a bowl placed over ice, pressing solids to extract all liquid (discard solids), stir in rum and cool completely. Freeze in an ice-cream machine according to manufacturer’s instructions and freeze until required. Makes about 1 litre.
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2
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For pumpkin sauce, steam pumpkin until very tender (15-20 minutes), transfer to a food processor, add remaining ingredients and 100ml water and process until very smooth. Stand at room temperature until required. Makes about 750ml.
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3
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Combine rice in a large saucepan with mandarin peel and 1 litre water, bring to the boil over medium heat. Reduce heat to low-medium, stir occasionally until rice is tender and water is completely evaporated (20-30 minutes). Discard mandarin peel, stir in sugar, then serve warm or at room temperature with coconut ice-cream and pumpkin sauce.
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Note Black glutinous rice and dried mandarin peel are available from Asian supermarkets.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.
RECIPE Tony Tan
PHOTOGRAPHY Ben Dearnley
STYLING Geraldine Munoz and Emma Knowles
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