Chinese Food
Coconut milk vanilla black rice pudding
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After coming back from Bali, I found myself deeply in love with Indonesian cuisine. So. I'm remaking the food I ate in Bali. There's no doubt. Dessert is the first. Coconut and vanilla. They were born to walk into the holy church called dessert. When you try once, you will find how monotonous the coconut is without vanilla.
Cooking ingredients
Cooking Steps
Step1:Pour 1 piece of vanilla leaf and coconut milk into a small pot. Boil over medium heat. After boiling, turn to a low heat and continue cooking for 10 minutes. Turn off the heat and let stand for 1 hour.
Step2:Wash the black rice with cold water. Knot two pieces of vanilla leaves. Put them into a deep saucepan.
Step3:Add water to the pot and bring to a boil.
Step4:After boiling, turn to medium heat. Cover and cook for about 30 minutes until the rice expands. The water thickens.
Step5:Turn down the heat and add the coconut sugar. Stir until the coconut sugar dissolves.
Step6:Keep stirring until the pudding reaches a slightly thinner consistency than expected. Turn off the fire.
Step7:Add sal
Step8:Mix well with cinnamon and cover.
Step9:Sprinkle with coconut milk and a little bit of shredded coconut. Warm food. Normal temperature or cold food.
Cooking tips:· when selecting coconut milk, pay attention to the fat content of coconut milk. Coconut milk with fat content of 14% and 19% is the most suitable. ·Coconut sugar can be bought in Southeast Asia food area of imported food supermarket. If you can't buy Coconut Sugar, you can use brown sugar instead. ·If you can't find vanilla leaves, just ignore him. ·After adding sugar, make sure to cook it over low heat and keep stirring. Otherwise, sugar will easily lead to paste pot. ·The consistency of the pudding can be adjusted according to personal preference. The pudding will continue to thicken after turning off the fire, so it should be thinner than you expected when turning off the fire. There are skills in making delicious dishes.
