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Kashikeyo Kan'Dhi (Screwpine Pudding)


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 ltr 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.