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Sticky Coconut Rice Cake with Turmeric Tomatoes
Ingredients
  • 400g Thai sticky rice (aka glutinous rice or sweet rice), rinsed and drained (see notes)
  • 400g tin of full-fat coconut milk (at least 70% coconut extract)
  • 250g water
  • 2 small cloves of garlic, finely grated/crushed
  • 2 teaspoons finely grated fresh ginger
  • 2 spring onions, very finely chopped (25g)
  • 1 1⁄2 teaspoons fine salt
  • subheading: FOR THE TURMERIC TOMATOES:
  • 400g sweet, ripe cherry tomatoes, such as Datterini
  • 15g fresh ginger, peeled and julienned
  • 15g fresh coriander, stalks and leaves
  • 3 cloves of garlic, peeled
  • 70g olive oil
  • 2 teaspoons maple syrup or honey
  • 1⁄2 teaspoon ground turmeric
  • 1 1⁄4 teaspoons cumin seeds
  • 1⁄2 teaspoon fine salt
  • subheading: TO SERVE:
  • 2 spring onions, finely sliced
  • 5g fresh coriander
  • 1 lime, cut into wedges
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