Name: Coconut Rice Pudding Cake with Flambeed Fruit Satays
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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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Coconut Rice Pudding Cake with Flambeed Fruit Satays

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