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Vanilla-coconut rice pudding on crispy sesame squares

Difficulty: Hard

8

Servings

25

Preparation (min)

75

Total (min)

Ingredients

VANILLA-COCONUT RICE PUDDING

  • 110 g (1/2 cup) basmati rice
  • 1 L (4 cups) boiling water
  • 1 pinch salt
  • 1 can (400 ml) coconut milk
  • 1 can (400 ml) unsweetened soy milk or cow’s milk (use the coconut milk can to measure)
  • 1 vanilla bean, split open lengthwise (or natural vanilla extract)
  • 80 ml (1/3 cup) unsweetened finely shredded coconut
  • 60 ml (1/4 cup) agave syrup or honey
  • 1 tbsp. dark rum

CRISPY SESAME SQUARES

  • 250 g (1 2/3 cup) whole sesame seeds
  • 125 g (1/2 cup) honey
  • 60 g (1/4 cup) cane sugar
  • 1 pinch sea salt
  • 150 g (5 oz) dark chocolate

TWO SESAME ALTERNATIVE

  • Follow the same steps but use black and white sesame in the following proportions : 3/4 white et 1/4 black.

TOPPING

  • 110 g (1/2 cup) fresh pineapple, chopped in 1 cm (0.5 in.) dices
  • OR 1/2 cup fresh strawberries, chopped in 1 cm (0.5 in.) dices
  • OR 1/2 cup fresh raspberries (just before serving)

SPECIFIC MATERIAL

  • Parchment paper

Preparation

VANILLA-COCONUT RICE PUDDING

  1. Cook the rice in the boiling water for 5 minutes. Drain.
  2. Toast the coconut in a skillet.
  3. In a saucepan, bring the coconut milk and soy milk to a boil.
  4. Add the precooked rice, vanilla bean and coconut.
  5. Cover and simmer over low heat for 30 to 40 minutes, until the rice is well cooked.
  6. Remove the vanilla bean and scrape out the seeds with a knife. Return the seeds to the milk mixture.
  7. Add the agave syrup or honey and the rum.
  8. Purée the mixture using a hand blender.
  9. Refrigerate until chilled.

CRISPY SESAME SQUARES

  1. In a stainless steel skillet, toast the sesame seeds over high heat for about 5 minutes, stirring constantly. They are ready when they start to smoke and crackle.
  2. Add the honey, sugar and salt.
  3. Cook for 2 more minutes, stirring constantly.
  4. Pour the mixture onto parchment paper.
  5. Cover with another sheet of parchment paper.
  6. Using a rolling pin, flatten the mixture into a sheet 3 mm (1/4 in.) thick.
  7. Let cool for 1 hour.
  8. Melt the chocolate in a double boiler and spread on the sesame squares using a spoon.
  9. Let the chocolate solidify
  10. Cut 4 cm squares with a pizza knife or a standard knife.

SETTING THE PLATES

  1. Place the squares in a plate, chocolate face down
  2. Garnish with vanilla-coconut rice
  3. Decorate with pineapple, strawberry or raspberry cubes

CHEF'S NOTE

“Your vanilla-coconut rice will be even better if you prepare it a few days in advance. If it becomes too thick, simply add a little bit of milk and stir."

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