Name: Sticky black rice with coconut cream, ginger syrup and banana
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 150 gm glutinous black rice, soaked overnight in cold water, drained; 30 gm light palm sugar, finely chopped; 3 tsp salt; 2 bananas, sliced to serve; 200 ml coconut cream, to serve; Ginger syrup; 30 gm young ginger, thinly sliced on a mandolin; 125 gm raw sugar; Juice of ½ lime

Sticky black rice with coconut cream, ginger syrup and banana

Enjoy it for breakfast or dessert.

Serves 6

Prep

15M

Cook

55M

Total

1H 10M

Seek out young ginger in season for its milder flavour and tenderness. Start a day ahead to soak the rice.

Ingredients

150 gm glutinous black rice, soaked overnight in cold water, drained

30 gm light palm sugar, finely chopped

3 tsp salt

2 bananas, sliced to serve

200 ml coconut cream, to serve

Ginger syrup

30 gm young ginger, thinly sliced on a mandolin

125 gm raw sugar

Juice of ½ lime

Method

Main

1.For ginger syrup, bring ginger, sugar and 125ml water to the boil in a small saucepan over medium heat, stirring occasionally to dissolve sugar, then reduce heat to low and cook until ginger is translucent (30-40 minutes). Cool completely, then add lime juice and refrigerate until required. Ginger syrup will keep for 2-4 days.

2.Place rice in a saucepan with 1 litre water, bring to a simmer over medium heat and cook, stirring occasionally, until rice is tender and water has been absorbed (10-15 minutes). Add sugar and salt, stir and set aside to cool slightly.

3.To serve, divide rice among bowls, top with banana, drizzle with coconut cream and top with young ginger and its syrup.