Sticky Rice with Mango
This traditional Thai dessert is made with a special strain of rice which is glutinous. It is cooked in coconut milk and served with sliced mango but feel free to replace mango with another fruit, such as bananas, if you wish. It is usually served warm or at room temperature.
Ingredients:
2 mangos (peeled and
sliced lengthways)
300g glutinous rice
1 tin (400ml) Mai Siam Coconut Milk
1 tsp cornflour
1 tbsp water
1/2 tsp salt
28g Mai Siam Palm Sugar
Toasted sesame seeds to garnish
300g glutinous rice
1 tin (400ml) Mai Siam Coconut Milk
1 tsp cornflour
1 tbsp water
1/2 tsp salt
28g Mai Siam Palm Sugar
Toasted sesame seeds to garnish
Method:
Method 1- Cooking in a steamer
Soak the rice in water overnight.
Drain the rice and spread loosely in a dry shallow dish and steam the rice dry over medium heat for 30 minutes (check time) until the rice grains are translucent and chewy.
Method 2 - Cooking in the microwave
Soak the rice in water overnight.
Place the rice in a microwaveable glass dish and pour in 330ml of water.
Cover the dish and microwave for 3 minutes on full power.
Stir the rice well and return to the microwave.
Cook for a further 3 minutes and stir again. Return the rice to the microwave and cook for a further 3 minutes.
Pour the coconut milk in a pan, add the sugar and salt.
Heat this mixture gently until the sugar has melted and remove it from the heat.
Pour half the coconut sauce into the rice and stir well. Some people add a pinch of salt to the rice at this stage for extra flavour but this is optional.
Allow the hot rice to absorb the coconut sauce. This should take about 10 minutes.
Heat the remaining coconut milk together and add a mixture of cornflour and water. When the coconut milk thickens, remove it from the heat.
To assemble the dessert, place a spoonful of rice on a plate and some sliced mango next to the rice.
Spoon some coconut sauce over the rice and garnish with a sprinkling of toasted sesame seeds.
Recipe from http://www.wingyipstore.co.uk
