Lotus, Purple Sweet Potato, and Coconut Rice Pudding
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:
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Ingredients for - Lotus, Purple Sweet Potato, and Coconut Rice Pudding

1. 1 cup white glutinous rice -
2. 9 ounces purple sweet potatoes, peeled and cut into 3/4-inch cubes -
3. 1 small lotus root (about 6 ounces), peeled and cut into 1/8-inch rounds -
4. 3 cups coconut water -
5. 2 ounces palm sugar -
6. 1 (15-ounce) can lotus seeds, drained -
7. 1 1/4 cups coconut cream -

How to cook deliciously - Lotus, Purple Sweet Potato, and Coconut Rice Pudding

1. Stage

Soak the glutinous rice: In a small bowl, add the glutinous rice and cover it with water by at least 2 inches. Allow the rice to soak for at least 30 minutes. Drain the rice well into a fine mesh sieve set over the sink.

2. Stage

Make the rice pudding: In a medium saucepan over medium heat, add the drained rice, purple sweet potatoes, lotus root, 1 2/3 cups coconut water, and palm sugar. Use a wooden spoon to stir well and bring it to a boil. As soon as it comes up to a boil, put the lid on and reduce the heat to the lowest setting. Allow it to cook for 15 to 20 minutes, stirring occasionally to make sure the bottom does not burn. The rice will be fluffy, sticky, and double in size. Add the remaining 1 1/3 cups coconut water, lotus seeds, and 1/3 cup coconut cream. Stir well, put the lid on, and cook for 5 minutes. Taste the rice. It should be soft.

3. Stage

Serve: Serve the rice pudding warm in bowls with extra coconut cream drizzled over the top.