Slices of sweet mango make this famous sweet and sticky rice dessert from the north of Thailand an absolute delight.
200g (1 cup) glutinous or long-grain rice
1 x 270ml can Ayam coconut milk
2 tbs caster sugar
Large pinch of salt
1 large mango, cheeks removed, peeled, thinly sliced
Place rice in a bowl. Cover with cold water. Set aside overnight to soak. Drain. Line the base of a bamboo steamer with non-stick baking paper. Spread rice over the base and place over a saucepan of simmering water. Steam, covered, for 25-30 minutes or until rice is tender and translucent. (If using long-grain rice, cook following packet directions.)
Meanwhile, place coconut milk, sugar and salt in a saucepan over medium heat. Stir until sugar dissolves and coconut milk is heated through (do not boil).
Transfer the rice to a large bowl. Add half the coconut milk mixture and stir to combine. Set aside for 5 minutes to stand.
Divide the rice among serving plates. Shape each portion into a 2cm-thick disc. Top with mango slices. Spoon over the remaining coconut milk.
Good Taste - April 2007
Recipe by Gemma Purcell