Coconut Black Sticky Rice with White Chocolate Mousse

Black Sticky Rice with White Chocolate Mousse

Course: Dessert
Cuisine: Asian Fusion
Servings: 4 servings
Author: Marvellina
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Ingredients

White Chocolate Mousse:

Other ingredients:

  • 1 cup black sticky rice
  • 2 cups water
  • 1 cup unsweetened coconut milk
  • 4 Tbsp sugar
  • 1/4 cup Coconut flakes/chips unsweetened

Instructions

Preparing White Chocolate Mousse:

  • Add 1 package of White Chocolate Dessert Mix to 1 cup of cold coconut milk in a mixing bowl
  • Mix with an electric mixer using whisk attachment or wire beaters at medium speed for 2 minutes to disperse the mix and then switch to high speed for 4 minutes. Cover and chill in the refrigerator for at least 3 hours or until set

Preparing Black Sticky Rice: (Best to prepare one day before)

  • The black sticky rice cooks much faster when you soak them in water for at least 4 hours. I usually soak them overnight. Drain off water when ready to cook
  • Place the soaked rice, water, and coconut milk in a medium saucepan. Bring to a gentle boil and then reduce to simmer and let it cook for the next 30 minutes until the rice is tender and thickened. Stir in between cooking. Stir in sugar and cook for another minute. Remove from the heat

Assembling:

  • I recommend serving this in 4 to 6 oz individual jars/cups. Scoop about 3 Tbsp of cooked sticky rice into the jar or cup. Layer with about 3-4 Tbsp of white chocolate mousse you prepared earlier. Top with another 3 Tbsp of black sticky rice and finish off with another layer of white chocolate mousse. Decorate with coconut chips and serve