In this super sweet recipe from Luke Nguyen, the black rice is cooked in coconut cream, then served with more sweetened coconut cream and the caramelised banana. This Vietnamese dessert is a certainly a memorable way to end a meal.
- 200 g (¾ cup) palm sugar, grated
- 1 banana, thickly sliced
- 80 g coarsely shredded fresh coconut (see Note)
- 200 g taro, peeled, cut into 1cm cubes
- 250 g (1¼ cups) black glutinous rice (see Note)
- 250 ml (1 cup) coconut cream
- 150 g caster sugar
Sweetened coconut cream
- 400 ml coconut cream
- 1 tbsp caster sugar
- 1 tsp potato starch
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the coconut cream, combine all ingredients in a saucepan over medium heat. Cook, stirring, for 5 minutes or until starting to thicken; don’t allow mixture to boil. Remove from heat, cover surface with plastic wrap and set aside.
Place 140 g palm sugar and 2 tbsp water in a small pan over medium heat and cook, stirring, for 5 minutes or until sugar has melted. Remove from heat and keep warm.
Preheat grill to high. Place banana on an oven tray lined with foil. Scatter with 1 tbsp palm sugar and grill for 3 minutes or until sugar has caramelised. Set aside.
Reduce grill to medium. Place coconut on an oven tray lined with another sheet of foil, scatter with remaining 2 tbsp palm sugar and grill, tossing occasionally, for 10 minutes or until starting to colour. Set aside.
Cook taro in a small saucepan of boiling salted water for 3 minutes or until tender. Rinse under cold water, drain and set aside.
Meanwhile, place rice in a large saucepan with enough water to just cover. Using your hand, agitate rice for 30 seconds to release excess husks and impurities, add more water, agitate again, then carefully pour off water. Repeat process twice more. Cover with enough water to cover rice by 2.5 cm, stir in 125 ml coconut cream and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until rice is tender but still maintains its shape. Stir in taro and cook for a further 5 minutes or until taro starts to break up. Stir in remaining 125 ml coconut cream, caster sugar and 1 tsp salt. Divide among bowls and serve with caramelised banana, grilled coconut and the sweetened coconut cream.
Fresh coconuts are from supermarkets. Use a coconut grater to shred the flesh. Coarsely shredded fresh coconut is also available frozen from Asian food shops. Defrost on paper towel before using. Substitute 60 g shredded coconut or moist coconut flakes, available from supermarkets.
Black glutinous rice, available from Asian food shops, is also sold as "black sticky rice".
As seen in Feast magazine, Issue 10, p20