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Strawberries and rice pudding cake
Course Type: Desserts
Recipe Type: Cakes
Serves: 10 persons
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients


For the base:

2 ½ cup or 250g ground pistachio

2 tablespoons honey

2 tablespoons rose water

For the rice pudding:

½ cup or 100g short grain rice, washed and drained

1 tin 397g NESTLÉ Sweetened Condensed Milk

2 ½ cups or 625ml water

¾ cup or 90g cornstarch

½ cup or 100g sugar

1 tablespoon rose water

150g strawberries, trimmed, washed and cut into halves

For the strawberry jelly:

5 tablespoons or 60g strawberry jelly powder

½ cup or 125ml boil water

½ cup or 125ml cold water






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Preparation:



Combine ground pistachio, honey and rose water. Rub the ingredients using fingertips to form dough. Press dough over the base of 20cm loose bottom cake pan and set in the fridge.

Boil rice in a boiling water for 30 minutes or until rice is well cooked then drain and set aside.

Place NESTLÉ Sweetened Condensed Milk, water, cornstarch and sugar in a large saucepan and stir constantly until it boils and thickens.

Add the cooked rice and stir. Simmer on low heat with constant stirring for 5 minutes, afterwards add rose water and stir.

Pour the mixture over the prepared cake pan and set aside to cool into room temperature.

Arrange strawberries on top of the cooled rice mixture then pour ½ quantity of the prepared jelly over. Place in the fridge until jelly is firmed enough. Again pour over the remaining jelly and set again in the fridge until jelly is firmed.

To make strawberry jelly: place strawberry jelly powder and ½ cup of boiled water in a mixing bowl and stir until jelly is dissolved. After that add the remaining ½ cup of cold water and stir.

Tip: Garnish the top with clicks of whipped cream and mint leaves.