Black sticky rice with taro and blue matcha ice cream (Luke Nguyen)

Blue matcha ice cream

• 1 tbsp blue matcha powder (see Tips)
• 3 tbsp hot water
• 3 egg yolks
• 80 g sugar
• 250 g pouring (whipping) cream

Sweetened coconut cream

• 250 g coconut cream
• 1 tsp potato starch
• 1 tbsp caster sugar

Black sticky rice with taro

• 250 g black glutinous rice (see Tips)
• 900 g cold water, plus extra for soaking
• 1500 g boiling water
• 2 tsp salt
• 200 g taro, peeled and cut into cubes (1 cm - see Tips)
• 250 g coconut cream
• 145 g caster sugar
• 1 tbsp sesame seeds, toasted, for garnishing
• 40 g coconut flakes, toasted, for garnishing