Mango with Sticky Rice

One of the most Famous Thai Desserts.

From The Thai Cooking Class Cookbook  Miller and Lake

Preparation: 5 minutes plus

Cooking: 50 minutes

Serves: 4

200g glutinous (sticky) rice

water for steaming

1 cup thick coconut milk

4 tblsn coconut cream

4 tblsn sugar

2 tspn salt

4 mangoes, large

sesame seeds, roasted

Rinse rice until the water runs clear.

Soak in water over night, then drain.

Line a saucepan steamer or bamboo steamer with a piece of tea towel or

cheesecloth (muslin).

Put rice into steamer and steam for 45mins. or until tender.

Remove and fluff up with a fork. Set aside.

Bring coconut milk, sugar and salt to the boil in a saucepan. Lower heat and

simmer until milk thickens, about 4 minutes.

Pour mixture over the rice.

Allow rice to stand for 10 mins.

Spoon over coconut cream and garnish with slices of mango and sesame seeds.