Sticky Rice with Mango and Coconut Cream
Ingredients
1 cup glutinous rice
1 cup coconut milk
2 tablespons sugar
pinch of salt
1 fresh mango, sliced
Description
This is another common sweet treat in Thailand. It's an interesting take on Grandma's rice pudding.
Method
Soak the glutinous rice overnight in enough water to cover it - if you are in a hurry, a minimum of 1 hour will do. Drain the rice.
Put water in the bottom of a bamboo or pot steamer and line the steam section with baking paper or a muslin cloth. Put the drained sticky rice into the steamer and cover. Steam over medium-high heat for 20 minutes or until the rice is translucent. Transfer to a bowl.
Heat the coconut milk and sugar in a saucepan over medium heat. Stir constantly and let the coconut milk simmer but not boil to prevent curdling. Add the salt and pour three-quarters of the hot coconut milk over the sticky rice. Let it sit for 5 minutes - the sticky rice will absorb all the coconut milk and become gooey and creamy.
Serve either warm or chilled. Top with the mango and drizzle the remaining coconut milk over the top.
Categories
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