Caramelised Coconut Rice (kao niaw dtaeng guan)
This was another recipe from Thai food by David Thompson. Chosen to accompany the lovely Green Chicken Curry this is described as
“traditionally served during Songkran (Thai New Year) festivities.”
Servings: 16 squares
Ingredients
- 600 g Arborio Rice
- 170 g Palm Sugar
- 330 g Light brown sugar
- 200 g coconut cream
- pinch of salt
- 2 tsp. toasted sesame seeds
Instructions
- Boil the rice in water until just cooked and the rice has a little bite to it.
- Heat the sugars and coconut cream in a heavy based saucepan. Once they have melted into the cream and bubbling lightly remove from the heat and add the pinch of salt.
- Add the rice and stir in until all covered. If you feel that you want to put on to the heat this can be done but only slightly, as the dish will catch and possibly burn easily.
- Place all of the rice cake in to a tray lined with cling film. Sprinkle over the sesame seeds and allow chilling.