Malaysian Rice Pudding Cake with Coconut Ice Cream | Tilda Professionals
Malaysian Rice Pudding Cake with Coconut Ice Cream features tender rice pudding layers and creamy coconut ice cream, infused with pandan and mango. Perfect for dessert enthusiasts!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tilda.com.
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
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