Inspired by how wonderfully the suman with dulce de leche dipping sauce turned out, I decided to create a similar dessert (or snack) using practically the same ingredients — sticky rice, homemade dulce de leche and coconut. But instead adding the coconut or its extraction to the rice, I used toasted flaked coconuts to top my creation.
It’s very simple, the only thing that needs cooking is the rice and the rest is just a matter of assembly. But the result is just as pretty as it is delicious.
Recipe: Sticky rice mold with dulce de leche and toasted coconut topping
- 1/2 c. of sticky rice, rinsed and drained
- 1 c. of water
- 1/2 tsp. of salt
- 2 tbsps. of light brown sugar
- a couple of pandan leaves
- 1 tsp. of butter, at room temperature
- 1/2 c. of homemade dulce de leche, at room temperature
- sweetened coconut flakes (see notes after the recipe), lightly toasted in an oil-free pan then cooled
- Cook the rice as you normally would but adding salt and sugar, and throwing in the pandan leaves. I did this in the rice cooker. Cool the rice.
- Now, you’ll need a ring mold (like what you see on the right) to shape the cake. If you don’t have one, just cut out the top and bottom of a tin can — the size of a can of tuna is just about right. Or use a deep cookie cutter. Or just be imaginative. Lightly butter the inside of whatever mold you’re using so that the rice won’t stick.
- Position the mold at the center of the plate you’re using. Spoon the cooked rice into the mold — how much depends on how large you want your rice mold — then press with the back of a teaspoon until compact and the top is flattened.
- Take a piping bag and attach whatever tip you like (I suggest a tip with a large hole because the dulce the leche is thick and it will be difficult to force it out of a tip with a small hole).
- If you don’t have a piping bag and tips, use a sturdy plastic bag. Just cut off one of the corners to create a hole. The topping might not look as pretty but that’s okay. The important thing anyway is to get that dulce de leche on top of the rice molds.
- Spoon the dulce de leche into the piping bag (or plastic bag) then pipe on top of the rice molds.
- Sprinkle the coconut flakes on top of the dulce de leche and serve.
Sweetened coconut flakes are available in bags at the baking section of the grocery. There is also a variety that is already toasted. If you can’t find either, you can use the more easily available dessicated coconut. Just toast in an oil-free pan, cool then toss with a little sugar.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s) for the rice
Number of servings (yield): 2