Coconut Rice Fingers
Rice cooked with coconut and vanilla sugar is rolled inside flaky phyllo pastry and baked for a crispy, lightly indulgent dessert. With a drizzle of sticky lemon syrup, this treat is perfect for just about any occasion. Note that the recipe calls for an oven temperature of 220C in a fan-forced oven. Fan-forced ovens are also known as convection ovens; for a conventional oven, try baking this dessert at about 400F for the full cooking time of 20 minutes, or even a bit longer.
Source: Greedy Gourmand
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Credit: Greedy Gourmand
FROM THE
RECIPE:
We started off Sofia's Kitchen, installment 1, with a delicious sweet treat from her past in Greece.
Coconut rice fingers are finger long tubes of crisp filo pastry filled with unctuous, coconut rice as creamy as creamy can be which are then drizzled with a sticky lemon sugar syrup before being dusted with snowflakes of dessicated coconut. Sweet but not overly so, perfect portions that leave you licking your fingers with glee.
Coconut rice fingers are finger long tubes of crisp filo pastry filled with unctuous, coconut rice as creamy as creamy can be which are then drizzled with a sticky lemon sugar syrup before being dusted with snowflakes of dessicated coconut. Sweet but not overly so, perfect portions that leave you licking your fingers with glee.
Get the Recipe from Greedy Gourmand
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