A delightful dessert featuring sticky rice infused with coconut, complemented by a tangy passion fruit sauce and a vibrant sprinkle of pomegranate arils.
Ingredients
1 cup glutinous rice
1.5 cups water
1 cup coconut milk
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon tapioca starch
1/4 cup passion fruit purée
to taste none pomegranate arils
Method
In a medium saucepan, combine water and glutinous rice. Bring it to a vigorous boil over high heat. Once boiling, reduce the heat and let it simmer with the lid on until all the water is absorbed, which should take about 15 to 20 minutes. After cooking, let it rest for an additional 10 minutes.
In another small saucepan, stir together coconut milk, sugar, and a pinch of salt. Heat this mixture over high heat, stirring frequently until it comes to a boil. Once it starts boiling, remove it from the heat.
Reserve 1/3 cup of the coconut milk mixture for the sauce, and pour the rest over the cooked sticky rice. Gently fold the rice to incorporate the coconut milk, then cover it and let it cool for about an hour.
To prepare the sauce, return the set-aside coconut milk mixture to the small saucepan and whisk in tapioca starch. Bring this mixture to a boil over high heat, stirring constantly until it thickens, which should take about 2 minutes. Remove from heat and mix in the passion fruit purée.
Before serving, fluff the rice gently. Serve on plates and drizzle with the passion fruit sauce. Top with pomegranate arils for garnish. The rice and sauce can be stored separately in airtight containers in the fridge for up to 5 days.
