Day Twelve - Page 293 - Miso Butterscotch (and some sticky rice w/ mango)

Is this what was was intended? The recipe says, "The miso should be on the blackened side of browned and should have an incredibly appetizing burnt smell to it." I think mine got a little too black at the edges so I threw those bits away prevent my butter from being too bitter.

Having made the Miso Butter earlier, I had a pretty good hunch that this was going to be another really scrumptious spread. It's nutty, salty, and sweet. Blind tested, John thought that it was chocolate!

It turned out to be another good topping for boiled dok:


Then I made a panna cotta using a David Lebovitz recipe and
flavored it with about 1/4 cup of the butterscotch. I topped it with pieces of papaya. It was mildly sweet and somewhat salty. Not what you normally expect in a dessert panna cotta but good nonetheless.


Then, because I had the time and the ingredients I took a stab at making Thai sticky rice with coconut and mango. I combined a couple of recipes I found on the web and used canned coconut milk and fresh mangoes.

It took two tries but I found that the best way to cook the rice was to soak it in water overnight, line the basket of a steamer with a dish towel, place the rice on top of the towel, lightly drape the rice with the ends of the towel, and steam over boiling water for about 45 minutes. The rice will be translucent and soft.

While you are cooking the rice, make a sauce by heating the coconut milk and sugar until it is dissolved. How much sugar you use depends on how sweet you want your rice to be.

When the rice is done, put it in a bowl and pour a little of the coconut sauce over it. You don't want the rice to be swimming in sauce but all the grains should be nicely coated. Cover it and let it sit for a few minutes. so that the sauce is absorbed into the rice. You can mold it or serve it in a pile with some slices of mango. This disappeared pretty quickly.