Malaysian Rice Pudding Cake with Coconut Ice Cream | Tilda Professionals

Ingredients

• Rice
• 100g Tilda Arborio Rice
• 300ml coconut milk
• 2 pandan leaf knots
• 4 lime leaves, finely chopped
• 2 eggs
• 130g sugar
• Coconut Ice Cream
• 350ml double cream
• 400ml coconut milk
• 100g egg yolk
• 100g sugar
• 100g desiccated coconut
• 4 tbsp charcoal
• Pandan Syrup
• 150g sugar
• 80ml water
• Mango Gel
• 150ml water
• 60g sugar
• Diced mango
• 1g xanthan gum
• Charcoal Syrup
• 3 tbsp activated charcoal