Ingredients
- 1⁄2 cup jasmine rice, well washed
- 3 tbsp black glutinous rice, soaked overnight or at least 6 hours
- 1 stick lemon grass, bruised
- 1⁄2 vanilla pod or 1 tsp vanilla extract
- 1 1⁄2 tbsp sugar
- 300ml coconut milk
- 100ml water
- 2 bananas
- 50g palm sugar
- 1 mango
- 4 tbsp shredded coconut
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Garnish
Cooking time: 45 minutes
Recipe serves: 4
Complexity level: Medium
Method
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Preheat the Electrolux Steam oven to 130°C using the Electrolux Steam cooking function.
Wash the pre-soaked black rice and place in a shallow tray or ceramic bowl with the washed jasmine rice.
Add the lemongrass, sugar, coconut milk,water and vanilla and stir well.
Cover with foil and steam for 30 mins.
Check that the rice is cooked. It should be moist but with a slight bite to it.
Uncover the rice and let it stand for 10 mins at room temperature.
Slightly stir the rice with a fork to separate the grains.
Keep at room temperate until ready to serve.
Garnish
Turn your oven to top grill setting.
Cut the banana lengthways in the skin and place on a baking tray. Grate the palm sugar over the exposed flesh of the banana and grill in the skin until bubbling and dark brown, about 2-3 mins.
Once cooked, set aside to cool. Lightly toast the coconut under the grill for a further 1-2 mins or until just golden.
