Pudding:
100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded

Sauce:
200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Directions:

Mix the rice flour with half of the coconut milk and salt.
Put to boil the other half of coconut milk and pandan leaves.
Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce :
Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

1 cup diced peeled mango — (1 medium)
2 1/2 tablespoons fresh lime juice
6 tablespoons Sugar Syrup — (see recipe), — chilled
2 cups extra-dry champagne — chilled
2 teaspoons grenadine syrup

Preparation Method:

Place first 3 ingredients in a food processor, and process until smooth. Strain mango puree, and discard pulp. Pour
1/4 cup mango puree into each of 4 champagne glasses. Add 1/2 cup champagne; slowly pour 1/2 teaspoon grenadine down inside of each glass (do not stir before serving). Yield: 4 servings.

NOTES : Store syrup in refrigerator.

Per serving:

129 Calories; 0g Fat (2% calories from fat); 0g Protein; 11g
Carbohydrate; 0mg Cholesterol; 2mg Sodium

By igor on Jan 28, 1997.
By owner-mc-recipe
Recipe by: Cooking Light, June 1995, page 114
from the files ofckpenner77

2 Half-ripe mangoes
2/3 c Bread crumbs
3/4 c Brown sugar
3 tb Butter
1 t Cinnamon

Preparation Method:

Slice peeled mangoes to make two cupsful packed hard into measuring cup. Melt three tablespoons butter and add the bread crumbs. Sprinkle a layer of the buttered bread crumbs into an oiled baking dish, and place on top a layer of mango. Sprinkle the fruit with sugar to which one teaspoon of cinnamon has been added. Add another layer of bread crumbs, then a layer of mango, and top with crumbs. Bake at 350 degrees for about one hour or until the mangoes are soft.

from Karin exported from MasterCook