A favourite pudding from an Island Nation, the Maldives
Yield: 4 portions
100 g Screwpine (prepared weight, cut into very thin slices)
50 g Basmati Rice (soaked for 2 hrs in cold water, washed and blended to a smooth paste)
150 g Caster Sugar
50 ml Coconut Cream
200 ml Coconut Milk
50 ml Jasmine Water
1 litre Water
Bring water, jasmine water, rampe leaf and screwpine to boil. Crush the softened screwpine with a ladle. Combine the thin coconut milk with pureed rice until free from lumps. Add the rice mixture and sugar to the boiling water and bring to boil and let it thicken. Add coconut cream and remove from heat. Serve cold.