Dessert

This ginger and coconut sticky rice is the one dessert getting us through March right now

Name: Ginger and coconut sticky rice
Yield: 4
Ingredients: 220g black glutinous rice (from Asian food shops); 6 kaffir lime leaves, plus extra finely shredded leaves to serve; 5cm piece (25g) ginger, sliced; 1/3 cup (80ml) coconut cream, plus extra to serve; 140g finely grated palm sugar; 1/3 cup (50g) roughly chopped roasted salted peanuts; Thin strips of fresh coconut, to serve

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https://healthimprovements.info/recipes/ginger-coconut-sticky-rice/1dpofuzr — Ginger and coconut sticky rice

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by Phoebe Wood

Jun 24, 2019

A fresh take on a classic Thai dessert.

220g black glutinous rice (from Asian food shops)
6 kaffir lime leaves, plus extra finely shredded leaves to serve
5cm piece (25g) ginger, sliced
1/3 cup (80ml) coconut cream, plus extra to serve
140g finely grated palm sugar
1/3 cup (50g) roughly chopped roasted salted peanuts
Thin strips of fresh coconut, to serve

Method

1.

Soak rice in cold water overnight. The next day, place in a saucepan with 4 cups (1L) cold water. Add kaffir lime and ginger, and stir to combine. Bring to a simmer over medium heat. Reduce heat to low and cook, uncovered and stirring occasionally, for 35-40 minutes or until thickened. In the final 10 minutes of cooking, add coconut cream and palm sugar, and stir until sugar is melted. Add 1 tsp salt flakes and stir to combine. Strain into a bowl, discarding ginger and kaffir lime. Cool slightly, then divide among serving bowls. Top with peanuts, extra coconut cream, fresh coconut and extra shredded kaffir lime.

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