MALAGKIT RECIPES

Steps:

• Preheat the oven to 190C/375F/Gas 5.
• Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray.
• Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat.
• Stir the vanilla extract into the date mixture.
• Blend with a stick blender until the date mixture is thick and soupy.
• In a large bowl, beat the butter and muscovado sugar together until smooth.
• Stir in the syrup and treacle, then the flour, mixing well.
• Break the eggs one at a time into the bowl, stirring well after each one.
• Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend.
• Pour the mixture into the prepared pudding basins, filling them two-thirds full.
• Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch.
• For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
• To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream.

Steps:

• Soak rice in 3 1/2 cups water overnight.
• Combine rice with coconut milk, sugar, and salt in a rice cooker or heavy non-stick pot over medium low heat, stirring frequently until fully cooked. Add a little more water if needed. If you are using a rice cooker, keep cooker on warm setting until rice is cooked.
• Line a 9x13x2 inch pan with foil greased with butter.
• Transfer rice to pan and spread evenly; smoothing the top with the back of a spoon. Set aside.
• Combine flour and 4 tablespoons water in a small cup and stir to make a slurry and set aside.
• Combine brown sugar, butter, evaporated milk, and milk in a non-stick saucepan over medium heat. Cook, stirring constantly until mixture comes to a boil.
• Stir in flour mixture and whisk until sauce has thickened and is smooth.
• Spread over rice evenly.
• Brown top under broiler for 3-5 minutes until golden brown. Do not burn.
• Let cool at room temperature until firm and cut into pieces with a plastic knife.
• I decrease the sugars by 1/2 cup and cut the salt to 1/2 tsp as I do not like very sweet desserts. Sweet rice is available in Asian markets. The short grain sweet rice is normally used. Long-grained glutinous rice is used by Thai's for sweet sticky rice. Coconut milk can be purchased canned or frozen.