Suman & Coconut Panna Cotta By Chef Jackie Laudico

Ingredients:

SUMAN CAKE
520 grams malagkit rice
1 liter water
1 2/3 cups or 1 400-milliliter can coconut cream
2 1/4 cups muscovado sugar

COCONUT PANNA COTTA
6 teaspoons unflavored gelatin
10 teaspoons cold water
1 2/3 cups or 1 400-milliliter can coconut cream
2 1/2 cups heavy cream
3/4 cups white sugar

LATIK GLAZE
1 cup muscovado sugar
3/4 cup coconut cream

Procedure:

SUMAN CAKE:
Cook rice and water in a saucepan until tender. In a pan, heat coconut cream, then add muscovado sugar. Mix cooked rice into the coconut cream mixture until well blended. Press into a cake mold and set aside to cool.

COCONUT PANNA COTTA:
Dissolve gelatin in cold water. Set aside. In a saucepan, heat coconut cream, heavy cream, and sugar. Add gelatin and stir until granules are dissolved. Strain in a fine mesh to make sure the mixture is smooth and free of lumps. Pour on top of cooled rice cake and chill until set.

LATIK GLAZE:
In a pan, heat coconut cream and muscovado sugar. Simmer until it thickens into a syrup.

TO ASSEMBLE:
Remove from cake mold by loosening the sides with a paring knife. Slice 1 cup of fresh mangoes and place on top as garnish. Add toasted coconut on the sides. Serve with latik glaze.

For more recipes from Chefs Roland & Jackie Laudico’s cookbook Chef Laudico Flips Out!, visit www.anvilpublishing.com or buy it here. Special thanks to Anvil Publishing.