Coconut Curd With Toasted Rice (Reyna Blanca) Recipe
Servings: 8
Ingredients
- 1 c. green pounded rice (pinipig) see * Note
- 1 piece white gulaman (agar-agar) see * Note
- 3 c. water
- 1/2 c. young coconut juice (buko juice) see * Note
- 4 c. coconut lowfat milk
- 2 x egg yolks
- 1 1/4 c. sugar
- 1 c. young coconut (shredded buko or possibly macapuno) see * Note
- 1/2 can sweetened condensed lowfat milk - (14 ounce can)
Directions
- * Note: Green pounded rice, white gulaman, coconut juice and young coconut can be found at Filipino markets and Asian markets.
- For the Toasted Rice: Add in rice to warm skillet set over medium heat. Stir with wooden spoon and shake pan to keep rice from getting scorched. When rice is lightly toasted, 2 to 3 min, remove from heat and cold before using.
- For the Coconut Curd: Soak gulaman in 3 c. water 1 hour. Drain. Combine buko juice and coconut lowfat milk in saucepan and add in gulaman. Bring to boil over medium heat, stirring constantly, till gulaman is completely dissolved, 15 min. Remove 1/2 c. liquid and whisk in yolks. Return yolk mix to pan with sugar and cook, stirring till mix thickens into a light custard, 3 to 4 min.
- Mix shredded buko (if using macapuno, rinse excess syrup before mixing with condensed lowfat milk) with condensed lowfat milk and spoon into individual c.. Ladle slightly cold mix into c.. Refrigeratecompletely till set, 2 hrs. When cold, serve with toasted rice.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 8 servings | |
| Calories 328 | |
| Calories from Fat 100 | 30% |
| Total Fat 11.82g | 15% |
| Saturated Fat 9.69g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 54mg | 2% |
| Potassium 226mg | 6% |
| Total Carbs 54.69g | 15% |
| Dietary Fiber 2.3g | 8% |
| Sugars 52.32g | 35% |
| Protein 3.7g | 6% |
