With coconut cream, white chocolate and an assortment of colorful and exotic fruit, this is one stunning "donut."
2 cups short grain sticky rice (glutinous rice)
For pink sauce:
1/4 red dragon fruit
1/3 cup unsweetened coconut cream
For sweet coconut cream sauce:
1/2 cup unsweetened coconut cream
1/4 cup white sugar
1/4 teaspoon salt
Melted white chocolate (optional)
Mango, red & white dragon fruit, kiwi, pineapple, etc.
Poppy seeds, chia seeds, sesame seeds
For the rice:
Wash rice gently under cold water 3 to 5 times, or until water runs clear. Cover clean rice with water until it's about 1 inch above rice. (Rice will expand in size, so make sure it's enough water.) Soak at least 2 hours to overnight in a refrigerator.
Bring water to boil in a steamer pot or wok. Place a cheesecloth on steamer, and gently place soaked and drained sticky rice on top of cheesecloth. Cover rice with the corners of the cheesecloth as much as possible, then cover with a lid. Place steamer on top of boiling water and steam for 20 minutes over medium heat, or until it's fully cooked.
For the sauces:
In a food processor, blend red dragon fruit until smooth. Transfer to a bowl, and fold in unsweetened coconut cream. Set aside.
In a sauce pan, combine all ingredients for sweet coconut cream mixture. Whisk until sugar has dissolved. Bring to a light simmer over medium heat and keep it warm.
Combine cooked sticky rice and sweet coconut cream mixture while both are hot. Continue to mix until the rice completely absorbs the sweet coconut cream mixture.
Dampen your hands, and place coconut rice mixture into a donut mold. Optional: coat the top surface of the donut with melted white chocolate for extra sweetness. Place in refrigerator for 10 to 15 minutes, or until chocolate is set.
Flip donut over onto work surface. Use a thin spatula to transfer each donut to a sheet of parchment paper.
Decorate donuts using fruit slices and seeds. Drizzle pink sauce on top to finish. Enjoy immediately.
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