Coconut Rice Pudding Cake with Flambeed Fruit Satays

Total Time:
50 min
20 min
30 min

4 servings

  • 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.

Propane Gas Torch Safety: Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

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    Recipe courtesy of Daphne Brogdon