Mix the coconut cream with the sugar and salt, and bring to a boil. Simmer for a few minutes, stirring occasionally.
Peel the mangoes and slice them, removing the stones. Arrange the mangoes on individual plates with rice beside them. Spoon the sauce over the rice.
Coconut rice can be prepared with another ordinary or sticky rice, depending on what sort of dish it is to be served with. If using sticky rice, soak it first in plenty of water for at least two hours, but preferably overnight If prepared with ordinary rice, serve with Salted Sun-Dried Beef (Nua Dad Diao) or other savoury dishes. Sticky coconut rice is delicious with mangoes.
2 cups rice 2 cups water 1 cup coconut cream Salt Rinse and drain the rice and put into a pan with the water, coconut cream and salt. Mix well Bring to the boil over medium heat. Reduce the heat and cover.
Simmer for 10 minutes.
When all the liquid has been absorbed, cook for a few more minutes over low heat. The resulting slight burning of the rice at the bottom of the pan gives extra flavour to this dish.
This recipe makes about 2 dozen
Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes.
Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool. Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut milk.
Helpful hints: As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to preserve it for a few hours.
Makes 4 servings.
Put in sugar and vanila in a large stockpot with water and bring it to a boil.
Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well. Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.
Serve at room temperature, or refrigerate for an hour and serve chilled.
Makes 10-12 servings.
Origin: Brunei; Serves: 6
FOR THE SAUCE
Arrange the cucumber and any 3 or more of the fruits in separate heaps on a serving platter.
In a food processor chop fine the peanuts, then blend in the chilies, brown sugar, tamarind, liquid, and banana (if used) to form a paste. It is traditional to serve the sauce and fruit separately. Each diner may then select the fruit and dip it into the thick sauce. The modern method is to toss the fruit and sauce together and serve the salad at room temperature.
Add enough water to the rice flour so that its weight increases to 500 grams.
Add the all purpose flour to the rice flour mixture and stir well. Add the fermented tapioca and sugar. Mix well. Add the warm water and work the dough for about 10 minutes.-Add the baking soda, the club soda and vanilla. Mix until everything is evenly distributed. Finally, add the food coloring and blend until smooth.
Warm the cup molds for about 5 minutes and fill it for about 4/5 full. Put in a steamer with the water already at a rolling boil. Steam for about 20 minutes.
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1. Thaw the ‘Banh Lot’ in cold water, rinse once or twice afterwards
2. Boil the coconut milk with coconut sugar until they are completely mixed together
3. In an individual serving glass (or dessert bowl), put in: – 3 to 4 tbs. of Banh Lot – 4-5 tbs of the mixing of coconut milk and coconut sugar – add cold water (1 tbs) and ice cubes (can be crushed, if wanted)
4. Serve immediately, more of the ingredients can be added to taste.
Banh Lot is a Vitnamese food (but I found it taste similar to the ‘cendol’ of Indonesian. It is a frozen product, hence found in the freezer section. In the US, it is made by “Sincere Orient Foods Co.” in El Monte, Calif. The coconut milk & coconut sugar can also be found at Oriental markets.
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