You’ll need an ice cream makerfor this recipe.
1 cup of glutinous rice
1 and a half cups of coconut milk
pinch of salt
2 tablespoons of sugar
6 -10 pandan leaves
half a pint of whole milk
2 cups of double cream
3/4 of a cup of sugar
pinch of salt
4 egg yolks
Method for rice:
1. Soak glutinous rice for at least 8 hours, preferably overnight.
2. Drain rice.
3. Pour some water into a wok and bring to the boil.
4. Place rice on muslin, put this inside a bamboo steamer. Place steamer into the wok, over the boiling water.
5. Steam for 25 mins.
6. 5 mins before it’s ready, combine coconut milk, salt and sugar. Bring this to a simmer until the sugar is melted.
7. Mix rice in and stir thoroughly. Cover, take off heat and leave to absorb liquid. That’s the rice done.
Method for ice cream:
1. Wiz up the pandan leaves with the milk, in a blender. Strain through a sieve. Discard the solids, keep the green, fragrant liquid.
2. Combine cream, green milk, sugar and salt in a saucepan. Bring to a simmer, then turn off the heat.
3. Whisk the egg yolks until homogenous.
4. Stir in a couple of spoonfuls of the ice cream mixture, to temper it, to prevent it turning to scrambled eggs. Stir, stir.
5. Once tempered, pour this into the main mixture.
6. Put pan back on a low heat and bring back to a very low simmer.
7. Keep stirring until it thickens nicely. You’ll know when it’s ready when it coats the back of a spoon when dipped and withdrawn.
8. Take off the heat and allow to cool. You can cool it in the fridge if you like.
9. Pour into the ice cream maker, turn it on and let it churn until ready.
10. Place sticky rice on a plate and plop a dollop of ice cream on top. Eat and enjoy.