Coconut Rice Dessert Bars |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Delicate dessert or appetizer, coconut rice is a mainstay of many Asiatic cooking styles. This variation is a sweet, delicate bar much like pressed sushi. It is finished lightly with ginger, making it perfectly balanced fro either appetizers or desserts. Read more . Also good warm. Ingredients:
1 can (14 oz) coconut milk |
1 small to medium coconut |
3 cups short grain white rice (pref. sushi rice, i use nishki') |
1/3 cup powdered sugar (or to taste) |
chilled cooling trays |
1 tsp ginger, powdered or pulverized |
Directions:
1. Drain and reserve coconut water from coconut, You may wish to filter it.
2. Prepare rice as directed, substituting coconut water for 1 1/3 cup of regular water called for on package directions.
3. Separate coconut flesh from hard outer shell. Divide in half and set aside.
4. Dissolve powdered sugar into canned coconut milk, set aside.
5. While rice is cooking, take half of coconut meat and grate to superfine.
6. Grate remaining half in fine to small grate.
7. While rice is still warm, add canned coconut milk and powered sugar,combining gently but thoroughly.
8. Next, add the superfine grate coconut flesh.
9. Combine thoroughly and form into 1x3 bars on chilled cooling trays.
10. Press some of the small grate coconut flesh onto the top of each bar. Dust each lightly with ginger. Serve.
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