Chocolate sticky rice

Created by

  • Jean-Marc Bernelin - Callebaut® chef - CHOCOLATE ACADEMY™ centre China
level 1

“Sticky rice is a very popular dessert in Asia and particularly in southeast Asia.”

Recipe components

Sticky rice

IngredientsPreparation
  • 350g
    sticky rice

Wash rice 2 to 3 times with clear water.

  • 550g
    water

Add to rice.

Steam in rice cooker or steamer for approx. 20 minutes.

Orange Callets™ ganache

IngredientsPreparation
  • 250g
    cream

Boil.

Pour over cream and make a ganache. Avoid air bubbles.

Pour in 10-mm-high frame and leave to set for 24 hours at 18°C.

White chocolate ganache

IngredientsPreparation
  • 200g
    cream

Boil.

Pour over cream and make a ganache.

Finishing and serving

Warm the sticky rice a little bit. Cut Orange Callets™ Ganache into mango shape and place on top of rice.
Pour warm white chocolate ganache on top before serving.