Coconut Milk Black Rice Cake

Name: Coconut Milk Black Rice Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g black rice; 50g coconut powder; 300ml Pure milk; 20g Isinglass powder; 40g Sugar; 50g Shimizu

by Yoha Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I have eaten it once in a dessert shop, and the price is really not cheap. I thought about it and made it by myself. The effect is okay. I feel that the effect of using agar is better.

Ingredients

Coconut Milk Black Rice Cake

1. Soak the black rice overnight;

2. Boil soft rice in a pressure cooker;

3. Soak the isinglass powder with clean water;

4. Put coconut flour, pure milk, and sugar in the milk pot and cook slowly over a low heat;

5. When it is boiled until the side of the pot is slightly bubbling, add the soaked isinglass powder and stir until the isinglass powder is completely melted;

6. Pour the milk into the mold, I use a 20*20 square mold;

7. Put the black rice in the milk, stir it well, it will sink to the bottom no matter how you stir it; let it cool completely and put it in the refrigerator overnight;

8. Take it out of the refrigerator, cut into pieces and serve.

Tips:
It is better to have coconut milk. The amount of sugar can be increased or decreased. Black rice is more difficult to cook, so it must be soaked first. The soaking time must be longer. I soaked for more than ten hours.