Rice Cake

Leaf dough covered with cooked sweet rice with coconut, baked in the oven.

Ingredients:

Recipe for 4 servings: 400 g of puff pastry 250 g of coconut 3 cups milk 1 cup rice 2 tablespoons sugar 5 tbsp rum 2 tablespoons of powdered sugar cloves cloves salt

Procedure:

1. Rinse the rice and put it in boiling salted water, add the cloves and cook for about 10 minutes, stirring occasionally
2. Then drain off the excess water, remove the cloves and pour the milk over the rice, preferably hot
3. Cook the rice until tender, stirring thoroughly from the bottom so that the porridge does not burn
4. Finally, add 2 tablespoons of sugar and stir
5. Line the pudding tin with puff pastry rolled out in a round
6. Cover with coconuts soaked in rum, fill with rice porridge and bake until golden brown (180 °C)
7.