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
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
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.