Sugar palm with coconut milk

Sugar palm with coconut milk

By
From
Luke Nguyen's Greater Mekong
Serves
4
Photographer
Stuart Scott

The palmyra palm tree is Cambodia’s national tree, and it is the sweet sap of its sugar palm fruit that is used to make the much-loved palm sugar or jaggery. Sugar palm fruit is also known as ice-apple. The fresh is clear and the texture is unique, almost jelly-like. This sweet pudding is my new favourite South-East Asian dessert, as it has the sugar palm fruit, its juice and also palm sugar. If you can’t find fresh sugar palm fruit, use the tinned form, labelled as sugar palm seeds or pulp. Wash it before using, as it may be soaked in overly sweet sugar syrup.

Ingredients

Quantity Ingredient
50g glutinous rice
1/2 teaspoon sea salt
625ml coconut milk
4 fresh sugar palm fruits, drained and sliced
or 200g tinned sugar palm fruit
3 tablespoons liquid palm sugar or shaved palm sugar
80ml coconut cream

Method

  1. Soak the rice in water for 20 minutes, then strain.
  2. Add the rice to a saucepan, along with the salt and half the ƒcoconut milk. Bring to the boil, then reduce the heat andƒ simmer for 5 minutes, stirring occasionally, until the rice softens.
  3. Meanwhile, if using fresh sugar palm fruit, peel the fruit and remove the stones, working over a bowl to catch the juices. Finely slice the fruit, then set the juice aside.
  4. Add the sugar palm fruit and remaining coconut milk to the rice. Stir, then cook for a further 5 minutes, or until the rice becomes translucent.
  5. Now stir in the palm sugar and cook for a further 2 minutes
  6. Divide the mixture among four bowls. Drizzle each with a tablespoon of the coconut cream and serve warm.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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