serves
2
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
This is a childhood favourite of mine; I would wake up around 5 am or earlier and run down to my local vendor to indulge a quick meal before going back to bed. This is how I started to develop my love for sweets.
Ingredients
- 200 g (1 cup) Thai glutinous rice
- 310 ml (1¼ cup) coconut cream
- 60 ml (¼ cup) hot water
- ½ tsp salt
- 40 g peeled ginger, bruised
- 20 g white sugar
Hot chocolate
- 50 g raw sugar
- 150 g tableya, or 80-100 per cent dark cooking chocolate
This recipe needs to be started one day in advance.
Instructions
- Place the glutinous rice in a large bowl, add water enough to cover the rice well and stir to combine well. Cover the bowl with plastic wrap and stand at room temperature for 12 hours.
- The following day, drain the rice and place in a non-stick saucepan over medium-high heat. Add 250 ml (1 cup) of coconut cream, the hot water, salt, ginger and sugar and stir to combine well. Cook, stirring continuously for 5 minutes, then add the remaining coconut cream and stir for another 10 minutes or until the rice is tender. Remove from the heat.
- For the hot chocolate, place 500 ml (2 cups) water in a saucepan and bring to the boil. Add the chopped tableya or chocolate and stir continuously until dissolved and smooth. Serve immediately with the puto–maya (sticky rice).
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This is a childhood favourite of mine; I would wake up around 5 am or earlier and run down to my local vendor to indulge a quick meal before going back to bed. This is how I started to develop my love for sweets.
