Coconut, rice, beer and beans

Method:

Creamy coconut

Combine coconut water and rice milk in a tall glass and with an immersion blender dissolve agar.
Pour into a saucepan and bring to a boil, transfer everything in the refrigerator and leave the
mixture to gel.
Remove from refrigerator and add the coconut milk, mix everything with a hand blender until
mixture is smooth.

Creamy coconut

Soak the beans with 600g. of water and leave to rehydrate overnight in a refrigerator.
Drain and rinse the beans and place in a vacuum bag with 400 gr. of water, close to the maximum
vacuum and bake at 90° for 90 minutes.
Pour into a pan with the sugar, Strong malt beer and glucose syrup and simmer until completely
dissolved sugar.
Pour into a vacuum bag the beans previously cooked and cooled syrup, close to the maximum
vacuum and cook at 70° for 12 hours.
Keep the beans in their own syrup in the refrigerator.

Crisps with coriander seeds and turmeric

Simmer rice in a large pot over his regular cooking until the release of starch into the cooking
water, add the coriander seeds and mix again for a few minutes until a creamy texture.
Remove from heat, add turmeric and mix with an immersion blender.
Let stand until lukewarm and then spread on a silicone baking mat.
Allow to dry for a day at 40°. Bring a pan of canola oil to the smoking point and fry the chopped rice
wafer.

Beer rice cakes

In a non-stick wok stir quickly the flour, beer and a pinch of salt.
Warm over low heat, stirring constantly in the same direction until a solid mass and rubbery.
Remove from heat, let cool and work the mixture with your hands for a few minutes.
Let stand in refrigerator for half an hour, then roll out the dough to the desired height and cut with a
stencil.
Lay the rice cakes on a linen cloth and steam for 3 minutes.

Beer and Gulamerah sugar syrup

In a saucepan with high bottom simmer until a syrupy consistency.

For the presentation
Spread a layer of creamy coconut half a centimetre high and position the other ingredients to taste