Tanghooloo

Thai Black Sticky Rice Pudding with Coconut Cream❤️❤️

-The pudding and coconut cream topping are best served chilled, and the sticky rice needs to soak for the entire night. The coconut milk can should be chilled in the refrigerator in advance for the richest topping, which should have a noticeable salty kick to balance the pudding. What you want is that thick coating of coconut cream that accumulates on top of the can.

Ingredients:

FOR THE BLACK STICKY RICE PUDDING:

1 cup (7 1/2 oz.) black sticky rice
1⁄2 of a small taro root (4 oz.), peeled and cut in ½-inch cubes (3/4 cup)
1⁄2 cup (4 ¼ oz.) firmly packed palm sugar (preferably the soft variety from a plastic jar, otherwise it should be chopped)

FOR THE COCONUT CREAM:

1 (13.5-oz.) can coconut milk
1 tsp. cornstarch
1⁄4 tsp. kosher salt

Directions:

-Make the black sticky rice pudding: In a medium bowl, add the rice and enough cold water to cover by 1-2 inches. Chill and let soak 8 hours or overnight.

-In a strainer, drain and rinse the rice under cold, running water. Transfer the rice to a 4-quart pot. Add 4 ½ cups water, and bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the rice is cooked through, and the grains have burst open, 45 minutes. Add the taro and continue to simmer, stirring frequently, until the taro is tender, 4-6 minutes. Stir in the palm sugar until dissolved. Turn off the heat, transfer the pudding to a medium bowl, cover, and refrigerate until chilled.

-Meanwhile, make the coconut cream: In a small bowl, add the coconut cream from the top of the can and enough of the liquid from the can to reach 1 cup (8 oz.). (Reserve the remaining coconut milk for another use.)

-In a small pot, whisk the coconut milk, cornstarch, and salt. Cook over low heat, stirring constantly, until the mixture begins to thicken, 8-10 minutes. Remove from the heat and strain into a small bowl. Refrigerate until chilled.

-To serve, divide the rice among 4 individual bowls and spoon some of the coconut cream on top.

TANGHULU (CHINESE CANDIED FRUIT)

Tanghulu is an Asian snack of brilliantly coloured, candy-covered fruit that looks like a glossy strand of big pearls on a stick. So lovers of candy looking to satisfy a sweet tooth, rejoice! This easy tanghulu recipe is sure to delight!

Toasted Marshmallow Cupcakes

Chocolate cupcakes with an irresistible toasted marshmallow topping. Have a try!

Ingredients:

1 ½ cups all-purpose flour

1 ½ cups white sugar

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¼ teaspoon salt

¾ cup warm water

2 large eggs, lightly beaten

½ cup whole milk

⅓ cup unsalted butter, melted

¼ cup sour cream

¾ teaspoon pure vanilla extract

12 large marshmallows