2020 KEEN HOME COOK WINNER: YUI MILES

Sticky Rice with Caramelised Coconut, Thai Egg Custard & Sweet & Salty prawns paired with Lychee Gin Granita

'For the dessert it's a very old traditional Thai dessert that I love to eat every time I visit Thailand. I paired up with Lychee granita which I think it goes so well together.

Both dishes go so well together and will bring you to Thailand with the amazing flavours.'

Ingredients

Lychee granita:

  • 1 can Lychee in syrup

  • ½ Lime juice

  • 1 tbsp Caster sugar

  • 1 tsp grated ginger

  • 1 tbsp Gin

  • A pinch of salt

Sweet Sticky Rice:​

  • Sweet Sticky rice

  • 3 cups sticky rice, soaked overnight in water and drained

  • 2 cups canned or fresh coconut milk

  • 3/4 cup palm sugar, or substitute brown sugar

  • 1 teaspoon salt

Coconut Caramelised Topping

  • 1 cup Desiccated coconut

  • ½ cup Palm sugar

  • 2-3 Pandan leaves

  • A pinch of salt

Thai Egg Custard Topping​

  • 3 duck eggs (only use yolk)

  • 150 ml coconut milk​

  • 150 g palm sugar

  • ¼ tsp salt

  • rice flour 63 g

  • 2 pandan leaves

Sweet and Salty Prawn Topping

  • 100 g Fresh prawns

  • 80 g dedicated coconut

  • 1 tbsp coriander root

  • white pepper ½ tsp

  • ¼ tsp salt

  • 50 g white sugar

  • 1 tbsp cooking oil

  • 3 kaffir lime leave thinly slice

  • 1 drop orange food colouring

Method

Making Lychee granita:

1. Separate juice and lychee, keep the lychee in the fridge.

2. For the juice part: add some lime juice, ginger zest, Gin and sugar. Mix

until all dissolved.

3. Transfer the juice part to the container and keep in the freezer, take it out every 30 min.

4. Fork the granita, scrape the partially frozen granita with the tines of a fork, breaking up any large chunks.

Making sweet sticky rice:

1. Steam the sticky rice until tender using steamer. Meanwhile, place

the coconut milk in a heavy pot and heat over medium heat until

hot. Do not boil. Add the sugar and salt and stir to dissolve

completely.

2. When the sticky rice is cooked, put it into a bowl and pour 1

cup of the hot coconut milk over; reserve the rest.

3. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavours to blend.

 

Making coconut caramelised topping:

1. On a small saucepan, toast the desiccated coconut until golden

brown and add palm sugar and pandan leaves. Stir until palm

sugar dissolved and the sauce start to thicken up.

2. Add a little bit of salt and stir well and leave it to cool down.

Making Sweet and salty prawn topping:

1. Using a blender blitz prawns and coconut milk together.

2. Pound coriander root, garlic, white pepper in a Pestle and mortar until all

combine into smooth paste.

3. On a medium heat pan, add 1 tsp of vegetable cooking oil then

add the mixture of coriander root, garlic and white pepper in and

stir well for 1-2 min. Add prawns and coconut milk mixture then

keep stiring it until the mixture start to dry out.

4. Add some food colouring (optional), white sugar and stir well for a

few more min.

5. Turn off the heat and add some kaffir lime leave and mix well.

6. Serve these 3 toppings on top of sweet and sticky rice and finished

off with Lychee granita on the side.

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