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



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
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

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.

Accessories you need

  • Simmering basket
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  • Spatula TM5/TM6
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To make Blue Matcha powder mill 100 g Blue pea flower for 30 sec/speed 10, then transfer into a sealable container until needed.

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