Black Sticky Rice Sundae
Ingredients: Thai black sticky rice, White sticky rice, Water, Pandan leaves, Butter · 60 min cook time · 585kcal · ~₩18,400
Ingredients
1cup Thai black sticky rice, 0.25cup White sticky rice, 2cups Water, 0.5leaf Pandan leaves, 1tbsp Butter, 0.5whole Fresh pineapple, 3tbsp Sugar, 0.5cup Palm sugar, 0.25tsp Salt, 1tbsp Tapioca starch, 0.25cup Roasted peanuts, 2scoops Coconut ice cream
Instructions
1. Wash and soak black sticky rice and white sticky rice together overnight. Drain and rinse before cooking.
2. Add 2 cups of water and a half pandan leaf to the soaked rice. Bring to a boil, then reduce to a simmer.
3. Simmer the rice for at least 30 minutes, or until completely cooked and a little overcooked to be creamy and pudding-like. Stir once it starts to thicken to prevent sticking and burning.
4. While the rice simmers, make caramelized pineapple. Melt butter in a pan over medium heat until bubbling stops.
5. Add small pieces of fresh pineapple and 3 tablespoons of sugar to the pan. Spread the pineapple in a single layer.
6. Cook until all liquid evaporates and the pineapple on the underside starts to brown. Do not stir frequently to allow browning.
7. Once browned, give it a quick stir to toss the pineapple with the butter and turn off the heat.
8. Remove the pandan leaves from the rice once it's thick and creamy.
9. Add palm sugar (or brown sugar) and a little salt to the rice. Stir to dissolve.
10. Dissolve tapioca starch in a small amount of water. Add half of the mixture to the rice, turn on the heat, and bring back to a boil to cook out the starch and thicken the pudding.
11. Assemble the sundae: layer black sticky rice pudding, caramelized pineapple, and coconut ice cream in a serving vessel (e.g., martini glass or mason jar).
12. Garnish with roasted peanuts.
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