3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Black sticky rice with taro & blue matcha ice cream - Chef Luke Nguyen


Print:
4

Ingredients

4 portion(s)

Blue matcha ice cream

  • 1 tbsp Blue matcha powder (see Tips)
  • 3 tbsp hot water
  • 3 egg yolks
  • 80 g sugar
  • 250 g cream

Sweetened coconut cream

  • 250 g coconut cream
  • 1 tsp potato starch
  • 1 tbsp caster sugar

Black sticky rice with taro

  • 250 g black glutinous rice
  • 900 g cold water, plus extra for soaking
  • 1500 g Boiling water
  • 2 tsp salt
  • 200 g taro, cut into cubes (1 cm)
  • 250 g coconut cream
  • 145 g caster sugar
  • 1 tbsp Toasted sesame seeds
  • 40 g Toasted Coconut flakes
  • 6
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
5

Recipe's preparation

    Blue matcha ice cream
  1. Place Blue matcha powder and hot water into a small bowl and stir to dissolve. Set aside until needed.
  2. Place all ingredients, including reserved Blue matcha water, into mixing bowl and cook 7 min/80°C/speed 4. Transfer into ice cubes trays and set aside to cool. Place into freezer for 3-4 hours or until set.
  3. Place ice cream cubes into mixing bowl and blend 30 sec/speed 9. Scrape down sides of mixing bowl with spatula and blend 10 sec/speed 4.
  4. Transfer into a freezable container and place into freezer for 3-4 hours or until needed. Clean and dry mixing bowl.
  5. Sweetened coconut cream
  6. Place all ingredients into mixing bowl and cook 5 min/90°C/speed 2. Transfer into a bowl and place into refrigerator for at least 1 hour or until needed. Clean and dry mixing bowl.
  7. Black sticky rice with taro
  8. Place a bowl onto mixing bowl lid and weigh rice into it. Cover with cold water and set aside to soak.
  9. Place boiling water and 1 tsp of the salt into mixing bowl. Insert simmering basket, weigh taro into it and cook 3-4 min/Varoma/speed 1 or until taro is al dente. Remove simmering basket with aid of spatula, rinse under cold water and set aside. Discard contents of mixing bowl.
  10. Place 125 g of the coconut cream and 900 g cold water into mixing bowl.
  11. Using simmering basket, drain reserved rice and rinse under cold water until water runs clear. Insert simmering basket, with rice and cook 30 min/100°C/speed 4.
  12. Add reserved taro into simmering basket. Add remaining 1 tsp salt, remaining 125 g coconut cream and sugar. Stir with spatula and cook 5 min/100°C/speed 4. Remove simmering basket with aid of spatula and set aside to drain.
  13. To serve, divide rice between 4-6 bowls and add 2 tablespoons of reserved Sweetenened coconut cream. Top with a scoop of Blue matcha ice cream and garnish with sesame seeds and coconut flakes.
10

Accessories you need

11

Tip

To make Blue Matcha powder mill 100 g Blue pea flower for 30 sec/speed 10, then transfer into a sealable container until needed.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.