Recipe: Strawberries and rice pudding cake













Serves: 10 persons

Preparation Time: 15 minutes

Cooking Time: 30 minutes



Ingredients

For the base:

2 ½ cup or 250g ground pistachio

2 tablespoons honey

2 tablespoons rose water

For the rice pudding:

½ cup or 100g short grain rice, washed

and drained

1 tin 397g NESTLÉ Sweetened

Condensed Milk

2 ½ cups or 625ml water

¾ cup or 90g cornstarch

½ cup or 100g sugar

1 tablespoon rose water

150g strawberries, trimmed, washed and

cut into halves

For the strawberry jelly:

5 tablespoons or 60g strawberry jelly

powder

½ cup or 125ml boil water

½ cup or 125ml cold water



Preparation:

Combine ground pistachio, honey and rose water. Rub the ingredients

using fingertips to form dough. Press dough over the base of 20cm

loose bottom cake pan and set in the fridge.

Boil rice in a boiling water for 30 minutes or until rice is well cooked

then drain and set aside.

Place NESTLÉ Sweetened Condensed Milk, water, cornstarch and

sugar in a large saucepan and stir constantly until it boils and thickens.

Add the cooked rice and stir. Simmer on low heat with constant stirring

for 5 minutes, afterwards add rose water and stir.

Pour the mixture over the prepared cake pan and set aside to cool into

room temperature.

Arrange strawberries on top of the cooled rice mixture then pour ½

quantity of the prepared jelly over. Place in the fridge until jelly is firmed

enough. Again pour over the remaining jelly and set again in the fridge

until jelly is firmed.

To make strawberry jelly: place strawberry jelly powder and ½ cup of

boiled water in a mixing bowl and stir until jelly is dissolved. After that

add the remaining ½ cup of cold water and stir.

Tip: Garnish the top with clicks of whipped cream and mint leaves.

Abstracted from Nestle website...

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