Text 25608, 73 rader
Skriven 2009-07-02 10:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: tasty/strange 776
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 NB> The second time, Richard had the custard and I had the mango.  I also
 NB> like fresh mango, but not so well as the custard...  I also really
 NB> liked the purple rice... a little better than the sweet white rice
 NB> even. 

I like all glutinous (actually, sticky, because there isn't
really much gluten) rices - they make me almost not miss my
total favorite desserts, which are, surprising to say, the
heavy-dairy tapioca cream and egg custard with not so much
nutmeg in it. For picnic day I will probably make glutinous
rice something unless I chicken out and do shin ren dofu
with soy milk.

 ML> But if I have anything to say
 ML> about it, there won't be any potatoes, either! Sweets maybe.
 NB> Right.  :)  I doubt I'd miss the potatoes, actually...  Sweets is
 NB> nicer, anyway.   (G)

I was wondering, as we're all getting to that age, if
lowish-carb shouldn't be the way.

Speaking of which, it is about time for people to express
(here, if you're comfortable with that, or by email)
food preferences, dislikes, and sensitivities so I can
discuss the Chinese banquet menu with Otto (it will be at
his second location, Su Chang, which is near the picnic
hotels.) I already know some things, such as that pork and
lobster are unclean ... so we'll be sure to have multiple
helpings of both. Any other guidance is welcome.

BIKO
cat: dessert, Philippine
servings: 10

2 c malagkit (sticky rice)
3/4 c sugar
3 1/2 c diluted coconut milk
1/8 lb butter
1 lg egg beaten

TOPPINGS:
15 oz condensed milk
3/4 c rich coconut milk
2 Tb flour for quick thickening

Boil rice and coconut milk in a heavy pot, stirring constantly
to keep from burning. When the rice is done and almost dry,
lower the heat and add the sugar and butter. Mix well and set
aside. When cool, add the egg.

Spread the rice mixture in a well buttered pyrex dish and bake
in a preheated 300 F oven for 20 min.

Meanwhile, prepare the topping. Combine all topping ingredients
in a heavy saucepan and cook over low heat stirring until
thick. Pour topping over rice mixture in dish. Increase oven
heat to 350 F. Bake until top is brown.

M's note: This recipe calls for 28 oz "diluted" coconut milk
and 6 oz "rich" coconut milk. The rich part is easy - it's
the fatty white part that comes to the top of a can of the
stuff. What I would suggest is to open two 14-oz cans and
spoon or scrape out 3 oz off the top of each and use that
for the "rich" part. That leaves you with 22 oz of liquid
left. Drink 4 oz or so of this and dilute the remaining
portion with 10 oz of water.

Posted to NCE 4/26/98

http://www.tuns.ca/~armando/dessert.htm
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