Coconut Rice Pudding Cake with Flambeed Fruit Satays
- 2 cups coconut milk
- 1 teaspoon vanilla extract
- 1/4 cup palm sugar
- 1 1/2 cups steamed white sticky rice
- 1 1/2 cups steamed black sticky rice
- 1/2 cup toasted coconut
- 1 tablespoon butter
- Fruits of Bali (mango, pineapple, papaya, banana, etc) all cut into 2-inch cubes
- 1/2 cup rum mixed with 3 tablespoons sugar
- 1/2 cup cream
- Soaked 6 inch wooden skewers
In a small saucepan, on medium heat, add the coconut milk, vanilla, and sugar and reduce by 50 percent. In a bowl, mix the rice and reduce milk together. Form 4 cakes using damp hands. Press the cakes into the toasted coconut to coat both sides. Place the cakes in a steamer lined with banana leaves. Steam until hot, about 10 minutes.
Meanwhile, skewer the fruit to make satays. In a saute pan on high heat, add the butter and saute the satays until slightly colored. Remove the pan from the heat and carefully deglaze/flambe with rum. Return the pan to the heat and cook until alcohol evaporates, about 2 minutes. Remove satays and add cream to pan to make a sauce.
On small plates, place one cake down and top with 2 satays. Drizzle on cream sauce.
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