Sunday, June 28, 2009

Strawberry Basil Sorbet in a Sweet Rice Ring

When I read the ingredients for the Royal Foodie Joust (strawberries, basil, whole grain), I knew immeadiately I wanted to make a strawberry-basil sorbet. However, my sorbet is not really sweet, so when considering the grain to pair with the sorbet, I chose a sweet steamed rice cake (also known as puto). I cut the rice cake into a ring and filled it with the sorbet.

Strawberry Basil Sorbet

2 cups diced strawberries
1 cup chopped basil
5 cups water
2 tbsp honey
1 lemon

Bring strawberries, water and honey to a boil. When the liquid begins to boil, remove pot from the heat. Add basil and juice the lemon into the pot. Chill. Once chilled, blend ingredients. Follow directions on your ice cream maker to turn mixture into sorbet.

Sweet Steamed Rice Cake aka Puto

2 cups rice
2 cups light coconut milk
4 packets Truvia*
dash of salt
1 tbsp baking powder
4 tbsp water

Grind rice into powder. You can use rice flour but I prefer to grind my own so it is still a bit chunky. Mix ingredients together and let sit for ten to thirty minutes. Pour into a tin and steam for 20-25 minutes. Cut into rings and let cool slightly. Fill with sorbet and serve immeadiately.

* I chose to use Truvia because I wanted to use a low calorie natural sweetener. You can sweeten the cake with your favorite sweetener, just taste it before you add too much!

I am entering this recipe in the Leftover Queen's Royal Foodie Joust!


Mo Diva said...

Carol- that is GENIUS!

Anonymous said...

What a wonderful creation for the Joust! Very delicious with the sweet rice cake!

Anne said...

Wow, that looks delicious and so creative! I never would have come up with anything like that, but it looks so yummy. I love the steamed rice cake :)

Carolyn Jung said...

Reminds me a little of the famous Thai dessert of sticky rice and fresh mango. Strawberries give it a whole new twist.

raquel said...

love this combination! i am going to try it...yumm!


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