Name: Coconut ice-cream, black glutinous rice and pumpkin sauce
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 8
Ingredients: 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

Coconut ice-cream, black glutinous rice and pumpkin sauce

Australian Gourmet Traveller dessert recipe for coconut ice-cream, black glutinous rice and pumpkin sauce.

Serves 8

Prep

30M

Cook

1H 10M

Total

1H 40M

You’ll need to begin this recipe a day ahead.

Ingredients

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

Main

1.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.

2.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.

3.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.