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Combining local flavor with some western twist is always tempting but you should be careful because it doesn’t always work. The weirdest combination that I tried is the latest product from the local Mc*. They were selling this curry puff burger, which is basically burger with curry puff patty. I think that was the worst creation ever and they should consider to fire their R&D guy.

However, this recipe is not a failed case (I can guarantee that 😉 ). The dessert that I’m going to make is a souffle from the black glutinous rice dessert. For those of you who are not familiar with the dish, black glutinous rice dessert is basically like sweet rice pudding, but instead of using white rice, we use its cousin’s sister the : black sticky rice. It is almost similar with the ones used for Thai famous dessert mango with sticky rice.

Here in South East Asia, black glutinous rice is normally made into sticky pudding and is served warm with coconut milk. However, I believe that that is not the only way to serve this sweet delicacy, because maybe not all of us like that sticky consistency. Making this dish is very easy, especially if you happen to have some left over black glutinous rice dessert in your fridge and you don’t know what to do with it. So why not making it into something else? First thing that came to my mind is Souffle.


This souffle has that subtle taste, sweet and salty at the same time. The saltiness comes from the coconut cream. It is almost the same like you are eating the black glutinous rice dessert but this one has that fluffy soft texture. Yum..

So here we go, our dessert for today.


Black Glutinous Rice Souffle (makes 3 souffle)

Things you need:

For black glutinous rice  (or you can buy the black glutinous rice dessert from Asian dessert shop – ask them not to add in the coconut milk)

  • 230 gr black glutinous rice (soaked for 2 hours)
  • 1.5 litre of water
  • 1/4 tsp salt
  • 2 pieces of pandan leaves
  • 50 gr of palm sugar
  • 50 gr caster sugar

For the souffle:

  • 75 gr milk
  • 2  large egg whites
  • 50 gr caster sugar
  • 1 tsp vanilla extract
  • 1/4 tsp corn flour (mix with a bit of water)

For the sauce:

  • 100 gr Thick coconut milk ( I used Kara)
  • 1 Pandan leaf (chop it into several big pieces)
  • 1/4 tsp corn flour (mix with a bit of water)
  • 1/4 tsp salt

Things you need to do:

Make the black glutinous rice. Boil the black glutinous rice with water, pandan leaves, and salt until the water is drained and the rice is soft.  Add in both of the sugar (palm and white), mix until the sugar is fully dissolved, take off from the heat. Set aside. You can add in more sugar if you like it to be sweeter, but remember the souffle has more sugar content in the egg white later.

Note: As I said above, you can skip the hassle of making the glutinous rice dessert, by buying it from the nearest Asian dessert shop 🙂

Make the sauce. Heat all the sauce ingredients (except for the corn flour) in a sauce pan and bring to boil. Turn the heat to low and  add in the  corn flour. The sauce will be thicker as you cook. Once it is thick enough, take off from the heat and set aside.

Make the souffle. Brush 3 ramekins with butter (brush it upward). Sprinkle some sugar into the ramekins and coat the butter evenly with the sugar. Set aside.

Put 100 gr of  the black glutinous rice into a food processor or blender. Process the rice until it has that paste-like consistency. Set aside.

Pre-heat your oven to 160 C. Bring the milk to almost boiling, lower the heat, pour in the rice paste, mix them together and add in the vanilla extract. Pour in the corn flour mixture. Cook them together. As the rice is getting thicker, take it out from the heat. Set aside.

In a mixer, whip the egg white until it is stiff, add the sugar gradually while you whip the egg. Continue whipping until it has that glossy, stiff peak consistency.

Take 1/3 of the egg white and fold it into the rice mixture to lighten the paste, mix well. Add in the rest of the egg white and fold it carefully until it is fully mixed.

Pour in the batter into the ramekins. Line the ramekin top edge with your finger to ensure there is a space between the mixture and the ramekin edge. Bake for 10 – 12 mins. Serve it immediately with warm coconut sauce or coconut ice cream :).


As my chef friend once said: If you can paste it, you can souffle it!

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