200g black glutinous rice
3 cups of water
¾ cup shaved palm sugar
½ teaspoon salt
1 ripe mango, peeled & cut into small cubes
1 ripe red dragon fruit, peeled & cut into small cubes
8 hard Old El Paso Taco Shells
1 teaspoon toasted white sesame seeds
8 tablespoons sweetened coconut milk (recipe below)
Sweetened coconut milk
250 ml 1 cup coconut cream
1 teaspoon potato starch
1 tablespoon sugar
Rinse the black rice and soak overnight in cold water. The next morning, drain rice and place in a saucepan with 3 cups of water. Bring to the boil and simmer with the lid on for 30 minutes or until the rice is tender.
Add the shaved palm sugar and salt & stir thoroughly.
Continue to simmer with lid off until all the water is absorbed or evaporated. Approximately another 10 minutes. Turn off heat and let it stand for 15 min, allowing it to cool.
Using a teaspoon, half fill the taco shells with black sticky rice.
Add 1 tablespoon of the sweet coconut milk over the top of the sticky rice, then top with cubed mango & red dragon fruit.
Sprinkle with toasted sesame seeds.
Coconut Milk Recipe
Add the coconut cream, sugar and potato starch to a saucepan and mix well. Heat the mixture slowly, stirring constantly. Do not allow it to boil. Once hot, remove from the heat and serve.
This exclusive Taco Tuesday recipe has been brought to you by Vietnamese-Australian Chef Luke Nguyen, and Old El Paso. Together, they're getting Australia ready to Make Some Noise!