I love coconut and I also love the chewy wonderful texture of sushi rice, so when I bought a new recipe book on dim sum and found a recipe for Sweet Coconut Rice Bars I couldn't wait to make them.
Sweet Coconut Rice Bars
Bar:
- 2.5 c. uncooked glutinous rice
- 2.25 c. thick coconut milk
- .5 c. superfine sugar
Topping:
- 1.25 c. unsweetened dried shredded coconut
- .25 c. thick coconut milk
- .5 c. shaved palm sugar or dark brown sugar
- 3 tbsp. water
Recipe:
- cook glutinous rice
- heat rice, coconut milk, and sugar in medium heavy bottom saucepan until liquid is absorbed
- spread rice in parchment lined baking pan
- refrigerate until firm
- combine shredded coconut and coconut milk in bowl
- heat sugar and water in saucepan until slightly thickened
- stir shredded coconut mix and sugar syrup until well combined
- spread topping over rice and chill for another hour
Although these bars came out rather tasty and addictive, there are some thing I would do differently next time. The recipe calls for thick coconut milk but all I could find was cream of coconut. The recipe states that you can dilute coconut cream into thick coconut milk by adding water. I mistakenly confused coconut cream with cream of coconut and the result was less coconutty than I would have liked. Next time I will simply mix up the coconut cream and use it straight. I would also cut this recipe in half as it makes more than 2 people can eat in a weeks worth of desserts.
