Black Rice and Palm Sugar Pudding
With roasted pineapple and vanilla butter.
150 g (51/3 oz) toasted almonds (see recipe, below)
2 tbsp caster sugar
Chocolate cookies (optional), as desired
Black and white sesame seeds (optional) as desired, toasted
120 g (41/3 oz) silken bean curd
90 g (3 oz) mochi flour or glutinous rice flour
Warm water as needed
To toast the almonds, preheat the oven to 150°C (300°F). Line a tray with baking paper and place nuts evenly on the tray. Bake in the oven for about 20 minutes. Every 7 minutes or so, roughly move the nuts to prevent burning and ensure even cooking. Leave to cool completely before eating. Store in an airtight container.
Using a blender or a coffee grinder, combine toasted almonds and sugar and blend until finely ground. Set aside and repeat to blend chocolate cookies. Set aside.
To make mochi balls, mash bean curd and combine with mochi or glutinous rice flour in a mixing bowl. Add warm water gradually until the dough comes together and is no longer dry or sticking to your hands. Mix well so that bean curd is dissolved into the mix. Shape dough into balls the size of golf balls.
Boil a pot of water and lower in mochi balls. Once they float, boil for another 2 minutes. Remove and plunge into a basin of cold water. Drain well.
If desired, serve with a pot honey as a dip. Coat mochi balls with crushed almonds, chocolate cookies or toasted sesame seeds.
Credits: 'Building a Perfect Meal' by Michelle Tchea, Published by Marshall Cavendish Cuisine