Ming and Vindex Valentino pull down a load of coconuts from a tree in Bali.

Ingredients:

Serves 4

2 cups coconut milk
1 tsp. vanilla extract
1/4-cup palm sugar
1-1/2 cups steamed white sticky rice
1-1/3 cups steamed black sticky rice
1/3-cup toasted coconut
1 Tbs. butter
fruits of Bali (mango, pineapple, papaya, banana, etc.), all cut into 2 inch cubes
1/2-cup rum mixed with 3 Tbs. sugar
1/2-cup cream
soaked 6 inch wooden skewers

Directions:

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 together the rice and reduced milk.
   
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 sauté pan on high heat, add the butter and sauté the satays until slightly colored.
   
9. Remove the pan from the heat and carefully deglaze/flambé 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.

Plating: On small plates, place one cake down and top with 2 satays. Drizzle on cream sauce.

Beverage: Strong local coffee drink.

Copyright 2000, Ming Tsai, All Rights Reserved