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THERMOMIX ® RECIPE
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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
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easy
Preparation -
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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!
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Recipe's preparation
- Place Blue matcha powder and hot water into a small bowl and stir to dissolve. Set aside until needed.
- 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.
- 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.
- Transfer into a freezable container and place into freezer for 3-4 hours or until needed. Clean and dry mixing bowl.
- 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.
- Place a bowl onto mixing bowl lid and weigh rice into it. Cover with cold water and set aside to soak.
- 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.
- Place 125 g of the coconut cream and 900 g cold water into mixing bowl.
- 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.
- 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.
- 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.
Blue matcha ice cream
Sweetened coconut cream
Black sticky rice with taro
10
Accessories you need
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Simmering basket
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Spatula TM31
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Measuring cup
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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.
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