- Melt the butter and mix it with all the other ingredients.
- Put all the ingredients in a blender and grind.
- In a round pan with a diameter of 28 cm, lined with greaseproof paper or coated with butter, pour the mass and spoon it and flatten it with a spoon.
- Set aside.
- Cook the rice. It has to be completely dry, to absorbs all the water.
- Add honey and coconut milk to the cooled rice, then beat everything with a stick mixer.
- Put the cream filling over the crust and set aside.
- Cook the fruit with sugar and whipped tapioca starch.
- Pour it over the white cream and leave the cake in the fridge to cool down for 2 hours.
Ingredients
Directions
- Melt the butter and mix it with all the other ingredients.
- Put all the ingredients in a blender and grind.
- In a round pan with a diameter of 28 cm, lined with greaseproof paper or coated with butter, pour the mass and spoon it and flatten it with a spoon.
- Set aside.
- Cook the rice. It has to be completely dry, to absorbs all the water.
- Add honey and coconut milk to the cooled rice, then beat everything with a stick mixer.
- Put the cream filling over the crust and set aside.
- Cook the fruit with sugar and whipped tapioca starch.
- Pour it over the white cream and leave the cake in the fridge to cool down for 2 hours.