Ingredients
Coconut Sticky Rice
- 100 grams Coconut/Palm Sugar, cut into small blocks
- 100 grams glutinous rice, 1 cup
- 150 ml coconut cream, you can set aside a tsp to swirl on top
- 150 ml water
- 2 teaspoons coconut strings, to top
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
This is a dessert we only make for special occasions, especially New Year's eve/day as it symbolises the hope that the family and friends eating it would stick together through thick and thin.
It's hard to do manually because you need to continiue stirring otherwise the rice will stick on the bottom of the pan. Also it takes a while for the coconut sugar to melt so it is really painstaking to make---without the Thermomix. But with the TM, I finished the whole thing in 30 minutes!
1. Put the Coconut sugar blocks into the TM bowl and grind for 10 seconds, speed 9.
2. Put the rest of ingredients together except for the toppings (coconut strings and 1 tsp coconut cream).
3. Cook at temp 90 for 25-45 minutes, reverse stir, speed 1. This depends on the type of glutinous rice you have. The longer you cook it, the stickier and softer it gets.
4. Transfer to a rectangular shallow dish, top with coconut strings and a swirl of coconut cream.
5. Let it set for several hours in the fridge. It's best eaten cold but can be eaten as a hot dish (right away) as well - whichever you prefer.
Coconut Sticky Rice
Tip
For quicker cooking you can soak your glutinous rice overnight. This makes the rice "blossom" or bloat a bit faster.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
ok- will try again tx
is it normal to have some hard uncooked bits of rice- maybe I was expecting regular rice texture...
I'm doing it again but since I don't need a big batch, I've halved the ingredients. This could also be a factor... let's see... will post photos later
it helps to soak but it's not necessary. I will make this again and will video it and post the link here.
Hi. The rice did not cook so I did another 45 minutes at 90 degrees, still not cooked- not sure what to do... Was I supposed to soak before?
Good luck! hope it turns out great this time.
By the way, make sure the pal sugar blocks are dry before milling. If it's wet, it might stick to the blades and make your motor work hard.
I bought the rice from my local Asian grocer - it's a Thai one. I'll follow the directions again and see how i go.
Hi there. I did the recipe and it was ok. Could it be the rice?
I will amend it to extend the cooking time and maybe use your temp 100C. It's ok to make it soft because it absorbs the water anyway and will be sticky later on. Agree with you that undercooking is a no-no.
Also you could soak the rice overnight to make it easier to cook.
here's my rice with extended cooking time, softer but still ok.
Try it again, and hopefully, it'll be perfect.
The flavour was/is great so it's in the fridge but the crucnhy bits of rice really don't work for me!
Hi, I'm making it now to double check the recipe... ive done it before and it was ok... will let you know in 25 minutes
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