THERMOMIX ® RECIPE

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

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.

Sweetened coconut cream

5. 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.

Black sticky rice with taro

6. Place a bowl onto mixing bowl lid and weigh rice into it. Cover with cold water and set aside to soak.
7. 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.
8. Place 125 g of the coconut cream and 900 g cold water into mixing bowl.
9. 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.
10. 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.
11. 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.