SWEET ENDINGS
Dessert or Sweet endings is a course that concludes a meal. The word “dessert” originated from the French word desservir, meaning “to clear the table”. Dried fruit and honey were probably the first sweeteners used in most of the world.
Fresh fruit is also considered a dessert nowadays.
Here I am sharing some desserts that I have created and some that I tasted while travelling—and where possible, I’ve added my fusion with a Bangladeshi touch. Coconut is my favourite, and you will find it in most of my desserts. I hope you will enjoy these.
DELECTABLE COCO-RICE
আঁঠালো ভাতের মমিষ্টি টুককররা
SERVES
6
PREPARATION
20Mins
STEAMING
1 Hr
15 Mins
RICE LAYER:
2 ¼ cups uncooked glutinous rice,
soaked overnight, drained
½ teaspoon salt
½ cup thick coconut milk
1 Pandanus leaf tied into a knot
CUSTARD TOPPING:
5 chicken eggs
1 ¼ cups shaved palm sugar
¾ cup thick coconut milk
1 tablespoon rice flour
¼ teaspoon salt
¼ teaspoon cardamom powder
DETAILS :
TO make the rice layer, combine all the ingredients in a square baking pan. Steam for 40 minutes or until the rice is soft and tender. Flake the rice with a fork, then press down to compress it. Return to the steamer and steam for another 10-12 minutes. Keep the heat low and let it rest.
TO make the custard topping, beat the eggs along with the palm sugar until the sugar has completely dissolved. Add the rest of the ingredients and place the bowl over a double boiler. Keep stirring until the mixture starts to thicken and coats the back of a spoon.
REMOVE from heat and pour over the rice layer. Steam over low heat for 25 minutes or until the custard sets. Cool coco-rice completely before slicing.
