I think I have finally found my niche. I have been thinking what can I do to cook something original, using simple and typical Asian cooking ingredients? I am very interested to create comtemporary South East Asian food, something that is distinctively regional, but at the same time appeals to wider non-asian foodies.
This ice-cream seems to fulfil my quest for the originality in South East Asian dessert! Using black glutinous rice to make ice-cream is such an interesting idea. The soft and sticky cooked glutinous rice works very well to create a creamy texture without having to use eggs. Once combined with some fresh coconut milk, the darkish colour turns purple. A rather luxurious colour for dessert.
Purple and green are beautiful together. I used the juice of pandan leaves in various elements; the crisps, the cookies crumbs and the pandan kaya sauce. The grassy freshness of the pandan juice always work with coconut and rice.
This ice-cream seems to fulfil my quest for the originality in South East Asian dessert! Using black glutinous rice to make ice-cream is such an interesting idea. The soft and sticky cooked glutinous rice works very well to create a creamy texture without having to use eggs. Once combined with some fresh coconut milk, the darkish colour turns purple. A rather luxurious colour for dessert.
Purple and green are beautiful together. I used the juice of pandan leaves in various elements; the crisps, the cookies crumbs and the pandan kaya sauce. The grassy freshness of the pandan juice always work with coconut and rice.
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