Thai Dessert Recipes

Yellow Glutinous Rice with Red Coconut Topping

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Yellow Glutinous Rice with Red Coconut Topping


1 cup glutinous rice
10 tablespoons coconut milk
¼ cup coconut cream
4 drops yellow food colour
¼ cup castor sugar
½ teaspoon salt

Soak glutinous rice in warm water for 2 hours. Remove and put into a 2-quart container. Add coconut milk and yellow food colour and mix well. Microwave, covered, at High (600-700 Watts) for 7 minutes. Blend coconut milk, sugar and salt together. Pour the mixture over the cooked glutinous rice, stir once and cover. Leave for 30 minutes before serving with Red Coconut Topping. For white glutinous rice, just omit the yellow and serve with Thai Custard.

Red Coconut Topping

¼ cup chopped shrimps
¼ cup desiccated coconut
4 teaspoons palm sugar
1 tablespoon cooking oil
¼ teaspoon ground pepper
teaspoon salt
1 teaspoon finely sliced bergamot leaves
4 drops red+yellow food colour

In a small mixing bowl, combine all ingredients. Cook, covered, at High for 1 minute. Stir in food colour and cook, uncovered, at High for 2 minutes. Toss in sliced bergamot leaf while hot.

Thai Custard

½ cup palm sugar
½ cup egg white
½ cup coconut milk
1 egg
1 teaspoon plain flour
¼ teaspoon salt
2 egg yellow colour

Mix well all ingredients in a 4-cup measure and pour through a metal sieve into a 7″x 9″ ½ container: Microwave, covered, at High for 2 minutes. Reduce power to Medium (360 Watts) and cook for 5 minutes. Leave to cool. Serve with white glutinous rice.

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