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Rambutans & Rice Worms in Coconut Sauce




Source of Recipe


BL Olson


List of Ingredients




100 gms Sticky Rice Flour
400 ml Rose Water
6 Drops Green Food Coloring (optional)
400 ml Cold Water
100 gms Tinned Rambutans in Juice
200 gms Sugar
100 ml Coconut Milk
100 gms Ice

Recipe



1. In a saucepan, mix the colour with 200 ml (half!) of the rose water, add the sticky rice flour and cook on a low heat stirring continuously.
2. The rice become very thick and sticky, keep stirring and mixing until it is well cooked.
3. Spoon the mix into a piping bag.
4. Fill a bowl with the cold water, add the ice, and using the piping bag, squeeze out short (4cm) worm shapes into the ice water.
5. Boil the sugar with the remaining rose water to form a syrup.

*To Serve*
In a bowl, place some rambutan, some of the green noodles, some of the rose water syrup, the coconut milk and some of the juice from the can of rambutan. Add some crushed ice on the top.