Rambutan And Coconut Milk Dessert
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Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 5
INGREDIENTS
200 g glutinous rice flour
1/2 teaspoon salt
400 ml water
1/2 teaspoon rose essence
1/2 teaspoon green colouring
1 X 575 g canned rambutans stuffed with pineapple
3 pandan leaves, tied into a knot
70 g caster sugar
1/4 teaspoon salt
250 ml coconut cream
METHOD
1. In a saucepan combine the first 5 ingredients and cook over low heat stirring continuously
until it becomes thick and sticky.
2. Spoon the sticky dough into a piping bag.
3. Fill a bowl with cold water (from the fridge) and some ice cubes.
4. Using a piping bag, squeeze out short or long worm shapes into the ice water and keep
refrigerated.
5. Drain the rambutans and keep aside. To the syrup from the can, add enough water to make it
700 ml.
6. Pour this syrup water into a saucepan, add the pandan leaves, sugar, salt and coconut cream.
7. Bring to boil, stirring frequently until the sugar dissolves. Remove from heat. Cool it thoroughly
before refrigerating it.
8. To serve place a few rambutans, some green noodles, and some of the prepared coconut milk
in a bowl. Top with crushed ice.
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