Sweet Sticky Rice Coconut Custard Slice
- 1 cup sweet mochi rice, washed and soaked for 1 hour, drained
- ½ Cup coconut cream or coconut milk
- 1 cup water
- 1 teaspoon salt
Top layer-coconut custard topping
- 2 eggs
- ½ cup shaved palm sugar
- ½ cup thick coconut milk
- 1 teaspoonful rice flour
- 1/4 teaspoon salt
Bottom rice layer:
After soaking uncooked sweet mochi rice for an hour, place in a thick bottom pot, add coconut cream or coconut milk, salt and water. Heats up the pot over the stove, use medium heat and stir continuously. Once the liquid has absorbed, remove from the stove, set aside and covered.
Meanwhile prepare a steamer, steamed the cooked rice for about 15 minutes or until the rice is cooked and soft.
Flake the cooked rice using a fork, set aside.
Brush square baking tray with oil 8x8, press down the cooked rice to compress, using wet spatula or folded banana leaves, hold it up and press using your hand-press until firm and even.
Coconut custard topping.
Beat the eggs and shaved palm sugar in a mixing bowl until the sugar has dissolved completely.
Add the rest of the ingredient, stir until the mixture is well combined.
Bring the water in your double boiler to boil, lower the fire to medium and place the mixing bowl over a saucepan of boiling water.
Stirring continuously until the mixture starts to thicken in texture and finally sets into the consistency. Remove from the double boiler immediately.
Divide between 4 dollops coconut custard over the bottom layer, make sure to spread evenly using spreader knife.
Place the tray over a Steamer and steam about 20 minutes or until the custard topping finally sets. Cool the cake thoroughly before slicing into desired shapes (cubes or diamonds)