Glutinous Rice with Sweet Egg Drops
Coconut Cream Topping
|½||cup||water with jasmine essence|
Soak glutinous rice in warm water for 3 hours, drain and put into 5″x 9″ container. Add ¾ cup of coconut milk, cover and steam at High (600-700 Watts) for 6 minutes. Blend well castor sugar, salt and 2 tablespoons coconut milk and pour over the glutinous rice, cover and steam at High (600-700 Watts) for 6 minutes. Blend well castor sugar, salt and 2 tablespoons coconut milk and pour over the glutinous rice, cover and steam at High for 2 minutes more. Remove and topped with the mixture of coconut cream and steam for 2 minutes.
Blend well coconut cream, sugar and rice flour in a one-quart measure, cover tightly with microwave plastic wrap. Cook at High (600-700 Watts) for ½ minute and pour over the cooked glutinous rice. Leave until cool, cut into bite-size pieces and garnish with sweet egg drops.
Mix water, Jasmine essence and sugar in a flan dish, cover tightly with microwave plastic wrap. Cook at High (600-700 Watts) for 7 minutes. Separate yolk from egg white, discard the yolk sack and use only pure yolk. Stir in vanilla and pour into a cone of wax paper. Cut the bottom end to make a small hole for dropping yolk into the syrup. Cook, uncovered, at High for 3-4 minutes. Prepare the sweet eggdrops ahead and float in light syrup ½ cup castor sugar, 1 cup water and jasmine essence, boil at High for 3 minutes.
Blend well coconut cream, water and yolk in a 1-cup measure. Microwave, covered, at High (600-700 Watts) for 10 seconds. Put rice flour and half of yolk mixture in the work bowl of a Food Processor. Use metal blade. Process 30 seconds, pour the other half of yolk mixture through feed tube while the machine is running. Process until particles resemble fine crumbs. Sift flour mixture through a metal sieve on a damp cloth and transfer into a steamer, cook covered for 2 minutes. Boil water and sugar in a 2- quart container at High for 1 minute. Stir in food colour. Add cooked flour to the container of hot syrup. Stir quickly, cover and leave for 5 minutes. Use fork to stir the flour until fluffy. Put jasmines or roses into the container, cover and leave to produce good smell. Serve with desiccated coconut.