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Coconut Curd With Toasted Rice (Reyna Blanca)

Coconut Curd With Toasted Rice (Reyna Blanca)
Ann Johansson

Monique Moore celebrated her 40th birthday with a dinner personally cooked by Andre Guerrero, chef of the hot new restaurant Linq. How did Moore lure Guerrero away from his high-profile job? Simple. He's her brother. Guerrero cooked most of the ... Read more

Total time: 25 minutes plus 1 hour soaking and 2 hours chilling | Serves 8

Toasted rice

  • 1 cup green pounded rice (pinipig)

Step 1Add rice to hot 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 minutes, remove from heat and cool before using.

Coconut curd

  • 1 piece white gulaman (agar-agar)
  • 3 cups water
  • 1/2 cup young coconut juice (buko juice)
  • 4 cups coconut milk
  • 2 egg yolks
  • 1 1/4 cups sugar
  • 1 cup young coconut (shredded buko or macapuno)
  • 1/2 (14-ounce) can sweetened condensed milk

Step 1Soak gulaman in 3 cups water 1 hour. Drain.

Step 2Combine buko juice and coconut milk in saucepan and add gulaman. Bring to boil over medium heat, stirring constantly, until gulaman is completely dissolved, 15 minutes. Remove 1/2 cup liquid and whisk in yolks. Return yolk mixture to pan with sugar and cook, stirring until mixture thickens into a light custard, 3 to 4 minutes.

Step 3Mix shredded buko (if using macapuno, rinse excess syrup before mixing with condensed milk) with condensed milk and spoon into individual cups. Ladle slightly cool mixture into cups. Chill completely until set, 2 hours. When cool, serve with toasted rice.

Note: Green pounded rice, white gulaman, coconut juice and young coconut can be found at Filipino markets and Asian markets.


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