Coconut Rice Pudding Cake with Flambeed Fruit Satays

• 2 cups coconut milk
• 1 teaspoon vanilla extract
• 1/4 cup palm sugar
• 1 1/2 cups steamed white sticky rice
• 1 1/2 cups steamed black sticky rice
• 1/2 cup toasted coconut
• 1 tablespoon butter
• Fruits of Bali (mango, pineapple, papaya, banana, etc) all cut into 2-inch cubes
• 1/2 cup rum mixed with 3 tablespoons sugar
• 1/2 cup cream
• Soaked 6 inch wooden skewers

1. In a small saucepan, on medium heat, add the coconut milk, vanilla, and sugar and reduce by 50 percent.
2. In a bowl, mix the rice and reduce milk together.
3. Form 4 cakes using damp hands.
4. Press the cakes into the toasted coconut to coat both sides.
5. Place the cakes in a steamer lined with banana leaves.
6. Steam until hot, about 10 minutes.
7. Meanwhile, skewer the fruit to make satays.
8. In a saute pan on high heat, add the butter and saute the satays until slightly colored.
9. Remove the pan from the heat and carefully deglaze/flambe with rum.
10. Return the pan to the heat and cook until alcohol evaporates, about 2 minutes.
11. Remove satays and add cream to pan to make a sauce.
12. On small plates, place one cake down and top with 2 satays.
13. Drizzle on cream sauce.

coconut milk, vanilla, palm sugar, steamed white sticky rice, steamed black sticky rice, coconut, butter, mango, sugar, cream, skewers

Taken from www.foodnetwork.com/recipes/coconut-rice-pudding-cake-with-flambeed-fruit-satays-recipe.html (may not work)