Black Rice & Palm Sugar Pudding
This recipe belongs to Cheong Liew and his partner Mary Ziukelis, one of the most outstanding culinary partnerships in the universe, and I had the honour of cooking with Cheong on many occasions and he taught me how to cook this. It’s an amazing dessert!
Ingredients: Black rice: 150g black rice, pinch of salt, 300ml water
Caramel: 200g castor sugar, 100ml water
Custard: 1 lt milk, 200g desiccated coconut, 150g palm sugar, 4 eggs, 8 egg yolks
Garnish: 6 pears, 1 vanilla bean, 1kg castor sugar, 1 lt good still spring water, Icing sugar for dusting
Black Rice: Add the black rice to the water with the salt, bring to the boil and simmer until the rice is tender. (it will split open)
Caramel: Mix sugar and water over medium heat to make a dark caramel. (remove from the heat as soon as it starts to brown, as it will keep cooking away from the heat.) Don’t stir, but brush the sides of the wall with cold water to incorporate all the sugar. Clean and lightly oil a mould and line with the caramel. Allow to cool. The remaining caramel becomes the pouring sauce. To prevent it from setting dilute with water until the caramel has the consistency of a sauce.
Custard: Preheat the oven to 150C. Scald the milk and add the desiccated coconut and palm sugar and allow to stand for 30 minutes before straining. Lightly beat together the eggs and egg yolks. Pour the warm milk into the eggs. Pour half the mixture into the mould and cook in a bain-marie in the oven. Just before it is completely set, (about 30 minutes) add a layer of black rice and then another layer of custard mixtrue. Cook until set, (about 40 minutes) then chill in the fridge.
Garnish: Place the water and sugar in a saucepan over a high heat, stirring with a wooden spoon until dissolved. Continue heating until the syrup comes to a full boil, then remove the saucepan from the heat. Leave to cool completely before use. Now poach the pears in the above syrup, with the vanilla bean. When cooked, slice each pear into 4 pieces, retaining the pear shape. Dust with icing sugar and place in a hot oven until caramelised.
Assembly: Unmould the custard by submerging the mould in warm water.
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