Mushroom soup with eggplant
2020-08-13 / test@t
Rice cups with fruit
Such beauty will be served to you in many restaurants in Kuala Lumpur, the capital of Malaysia. This is not the easiest recipe, but how effective and tasty it is! It's worth tinkering.
Ingredients
- 180g Thai glutinous rice
- 3 cups medium fresh pineapple
- 1 small papaya
- 1 small ripe carambola
- juice of 1 lime
- 1 cup of sugar
- vegetable oil for deep fat
STEP-BY-STEP COOKING RECIPE
Step 1
Rinse the rice, pour in 2.5 cups of cold water, bring to a boil and simmer over medium heat for 15 minutes. Drain and leave on low heat for another 5 minutes. Let cool completely.
Step 2
Line the tartlet molds with foil. Spread the rice over them, pressing firmly with your hands, so that the bottom and sides are covered. Leave at room temperature to dry the rice completely for 4 hours.
Step 3
Peel the mango and papaya, cut the mango from the stone, remove the seeds from the papaya. Cut the pineapple, mango and papaya flesh separately into 1.5 cm cubes. Cut the carambola into thin slices. Sprinkle the mango cubes with lime juice.
Step 4
Dissolve sugar in 1/2 cup water, put on medium heat and cook until sugar starts to caramelize, about 5 minutes. Reduce heat, add all fruits except mango, cook gently for 2 minutes. Remove from heat and stir in mango.
Step 5
Heat the oil in a wok or large saucepan. Remove the rice tartlets from the molds and deep-fry them one at a time on a metal spatula for 1.5 minutes. Spread out on paper towels. Fill warm cups with fruit, top with fruit syrup and serve.
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