2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Coconut ice-cream, black glutinous rice and pumpkin sauce

You'll need

  • 100 gm
  • black glutinous rice, soaked overnight in cold water, drained (see note)
  • 1 piece
  • dried mandarin peel (see note)
  • 50 gm
  • white sugar, or to taste
  •  
  • Coconut ice-cream
  • 50 gm
  • desiccated coconut
  • 300 ml
  • pouring cream
  • 300 ml
  • milk
  • 100 gm
  • dark palm sugar, finely chopped
  • 6
  • egg yolks
  • 20 ml
  • dark rum
  •  
  • Pumpkin sauce
  • 500 gm
  • butternut pumpkin (about ½), seeds removed, coarsely chopped
  • 70 gm
  • caster sugar
  • 50 ml
  • coconut milk
  • 50 ml
  • pouring cream
  • 20 ml
  • Malibu
  • 1 tsp
  • vanilla extract
  • Pinch
  • of ground cinnamon

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
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.

At A Glance

  • Serves 8 people
  • 30 min preparation
  • 1 hr 10 min cooking (plus soaking, infusing, cooling, freezing)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people
  • 30 min preparation
  • 1 hr 10 min cooking (plus soaking, infusing, cooling, freezing)

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.