Mango and Sticky Rice

  • 2 cups sticky rice, soaked overnight in water to cover
  • 2 mangoes

Sauce 1

  • 1 cup coconut cream
  • 1/2 cup sugar
  • pinch of salt

Sauce 2

  • 1 cup coconut cream
  • 1/2 cup sugar

Drain the rice and place in an even layer in a steamer lined with cheesecloth so the rice does not fall through the holes.  Steam the rice on full steam or high heat for 15 minutes.
While the rice is cooking combine the ingredients for Sauce 1.  Remove the rice to a bowl and mix twith Sauce 1 while the rice is still hot.  Set aside.
Peel the mangoes.  Slice in half as close to the seed as possible, then slice each half into 1/2 inch slices.
Put some sticky rice in a bowl with some mangoes on top.
Combine the ingredients for Sauce 2 and either serve it separately or pour over the sticky rice.  Garnish with a sprinklying of toasted sesame seeds and perhaps an orchid or other flower on the side.
Serves 4
(The original recipe has you put the sticky rice on a banana leaf, then in a bowl;  that’s how the Thai’s serve it.)

Note:  If I use coconut milk instead of coconut cream I usually double the sugar or even more.

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