Coconut Curd With Toasted Rice - {Reyna Blanca}

By á-174942

Ingredients

• TOASTED RICE:
• 1 cup green pounded rice (pinipig) see * Note
• COCONUT CURD:
• 1 piece white gulaman (agar-agar) see * Note
• 3 cups water
• 1/2 cup young coconut juice (buko juice) see * Note
• 4 cups coconut milk
• 2 egg yolks
• 1 1/4 cups sugar
• 1 cup young coconut (shredded buko or macapuno) see * Note
• 1/2 can sweetened condensed milk - (14 oz can)

Details

Servings 8

Preparation

Step 1

* Note: Green pounded rice, white gulaman, coconut juice and young coconut can be found at Filipino markets and Asian markets.

For the Toasted Rice: Add rice to hot skillet set over medium heat. Stir with wooden spoon and shake pan to keep rice from getting scorched. When rice is lightly toasted, 2 to 3 minutes, remove from heat and cool before using.

For the Coconut Curd: Soak gulaman in 3 cups water 1 hour. Drain. Combine buko juice and coconut milk in saucepan and add gulaman. Bring to boil over medium heat, stirring constantly, until gulaman is completely dissolved, 15 minutes. Remove 1/2 cup liquid and whisk in yolks. Return yolk mixture to pan with sugar and cook, stirring until mixture thickens into a light custard, 3 to 4 minutes.

Mix shredded buko (if using macapuno, rinse excess syrup before mixing with condensed milk) with condensed milk and spoon into individual cups. Ladle slightly cool mixture into cups. Chill completely until set, 2 hours. When cool, serve with toasted rice.

This recipe yields 8 servings.

Each serving: 502 calories; 88 mg sodium; 75 mg cholesterol; 31 grams fat; 55 grams carbohydrates; 5 grams protein; 2.72 grams fiber.