Kem Xôi

Ingredients

• 1300g glutinous rice (sticky rice)
• 2200ml thick coconut milk
• 32 tbsp sugar
• 41/2 tsp salt
• 5400ml coconut cream
• 6150g sugar
• 71 tsp vanilla extract
• 850g toasted coconut flakes
• 9A pinch of salt
• 10Mung bean or roasted peanut topping (optional)

Instructions

1. 1Rinse the glutinous rice and soak in cold water for at least 4 hours, or overnight, then drain.
2. 2Steam the soaked rice over boiling water for 25-30 minutes until tender and translucent.
3. 3Warm 200ml coconut milk with 2 tbsp sugar and 1/2 tsp salt until dissolved. Pour over the freshly steamed rice and fold gently, then cover and rest for 10 minutes so the rice absorbs the coconut milk.
4. 4For the ice cream, whisk coconut cream, 150g sugar, vanilla and a pinch of salt until smooth. Churn in an ice cream maker until thick, then freeze for at least 4 hours. (Without a machine, freeze in a tray and stir every 30 minutes until set.)
5. 5Toast the coconut flakes in a dry pan over low heat until golden and fragrant, then set aside to cool.
6. 6To serve, press a portion of warm coconut sticky rice into a small bowl and invert onto a plate.
7. 7Top the warm rice with a generous scoop of coconut ice cream.
8. 8Sprinkle with toasted coconut flakes and, if using, a little mung bean or roasted peanut. Serve immediately while the rice is warm and the ice cream is cold.