Desserts Recipes - Toffee Plums with Coconut Rice Recipe

Ingredients

• 6 or 8 firm, ripe plums

• 90g/1/2 cup caster (superfine) sugar

For the rice:

• 115g/4oz sticky glutinous rice

• 150ml/2/3 cup coconut cream

• 45ml/3 tbsp caster (superfine) sugar

• a pinch of salt

Serves 4

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Method:

1. First prepare the rice. Rinse it in several changes of water, then leave to soak overnight in a bowl of cold water.

2. Line a large bamboo steamer that will fit in your wok with muslin (cheesecloth). Drain the rice and transfer to the steamer.

3. Cover the rice and steam over simmering water for 25-30 minutes, until the rice is tender. (Check the water level and add more if necessary.) Transfer the steamed rice to a wide bowl and set aside.

4. Combine the coconut cream with the sugar and salt and pour into a clean wok. Heat gently and bring to the boil, then remove from the heat and pour over the rice. Stir to mix well.

5. Using a sharp knife, cut the plums in half and remove their stones (pits). Sprinkle the sugar over the cut sides.

6. Heat a non-stick wok over a medium-high flame. Working in batches, place the plums in the wok, cut side down. and cook for 1-2 minutes, or until the sugar caramelizes. You may need to wipe out the wok with kitchen paper in between batches.

7. Mould the rice into rounds and place on warmed plates, then spoon over the caramelized plums. Alternatively, simply spoon the rice into four warmed bowls and top with the plums. Drizzle any syrup remaining in the wok over and around the fruit.

Red, juicy plums seared in a wok with sugar acquire a rich caramel coating.