2019 KEEN HOME COOK FINALIST: YUI MILES

Coconut Ice Cream with Sweet Sticky Rice & Mango

"This is my favourite childhood dish with my own coconut ice-cream recipe that I believe everyone will really enjoy!"

Ingredients

  • 1 tin cream of coconut

  • 300ml double cream

  • 100 g sugar

  • 50ml milk

  • A pinch of salt

  •  1 tbsp vanilla extract

Sweet and sticky rice:

  • 200g glutinous rice or sticky rice

  • 1 tin coconut milk

  • 100-150g caster sugar

  • 1-2 tsp salt

Mango:

  • 1 ripped mango

  • Mint leaves for decoration

Method

  1. Put all ingredients of coconut ice cream into ice cream machine.

  2. Turn machine on for 20-30 min then transfer ice cream into a tub and put in the freezer until set.

Sweet and sticky rice:

  1. Soak glutinous rice or sticky rice for 1-2 hours in water or to speed up the process you can soak sticky rice in hot water for 30 min.

  2. Rinse off water from the rice and transfer to a container and put into a steamer

  3. Steam the sticky rice for about 20-25 min until cooked.

  4. While waiting for sticky rice to cook, in the saucepan, heat up half of the fat top of coconut milk with sugar and salt on the low heat. Stir until all combine but not bubbling. Turn the heat off.

  5. Once sticky rice done pour half of the coconut sauce into the rice and mix well. Leave it to cool down.

Mango:

  1. Peel the skin and cut up into small cubes.

Plating:

  1. Scoop some sticky rice with ice cream scooper.

  2. Add some coconut ice cream.

  3. Add some diced mango and drizzle some of the coconut sauce on top.

  4. Garnish with mint leaves.
     

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