Thai sticky rice with mango
Apparently, the Thais eat almost no dairy products and rely on the coconut for creaminess for both their savoury and sweet dishes. It also replaces oil or butter in many recipes. Coconut cream is made from the first milking of the grated coconut to produce a liquid with a rich, thick consistency. The coconut cream is used as a garnish for the dessert. Coconut milk on the other hand, is its thinner relation, which is a product of the second milking of the same grated coconut (ie soak the grated coconut in some warm water and then milk). The coconut milk is added to the steamed sticky rice for creaminess. For this dessert, I would highly recommend using fresh coconut if you can get your hands on it.
Using sweet ripe mangoes is equally important to complement the sweet-salty coconut milk sticky rice. I use palm sugar (gula melaka) so the sticky rice is lightly brown, so if you prefer your sticky rice to be white, replace with caster sugar. A sweet, delectable dessert. :)
Thai sticky rice with mango
Recipe by Baby Sumo, adapted from Little Taste of Thailand
Preparation time: 10 minutes
Cooking time: 25-30 minutes
For the steamed sticky rice with coconut milk
200g sticky or glutinous rice
170ml coconut milk
1 tbsp palm sugar (gula melaka)
1/2 tsp salt
3-4 large ripe mangoes
120ml coconut cream, mixed with 1/4 tsp salt (or however much you can squeeze out of 1 coconut)
A few sprigs of mint, to garnish
1. Put the rice in a bowl and pour in enough cold water to cover the rice. Soak for at least 3-4 hours. Drain and transfer to a steamer basket (or just use a plate suitable for steaming). Spread the rice in basket/plate and place in the steamer over low heat. Steam for 25-30 minutes, or until the rice swells and is tender (take a grain and test). The cooking time will vary depending on the soaking time.
2. While the rice is cooking, place coconut milk, palm sugar and salt in a small saucepan over low heat, stirring until the sugar has dissolved. This will take about 5 minutes.
3. Once the rice is cooked, pour the coconut milk over the rice and use a wooden spoon to mix thoroughly. Transfer to a large tray and spread out the rice to help it cool quickly. If it cools slowly it will be soggy rather than sticky.
4. Peel the mangoes and slice off the two outside cheeks of each, removing as much flesh as you can in large pieces. Slice each cheek into smaller pieces, horizontally.
5. Arrange the mango pieces of a serving plate. Spoon a portion of steamed sticky rice with coconut milk and place next to the mango slices. Spoon some coconut cream on top. Serve at room temperature.
*Note: The coconut cream and milk is milked from 1 coconut. You can also sprinkle 2 tablespoons of dry-fried mung beans on top of the dessert.
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More tan-Thai-lising recipes here: Thai pineapple fried rice, Thai sweet and sour pork and Thai sliced steak salad with hot and sour sauce.
*This recipe is featured on Fabulous Food Blog Recipes on 17 April 2013.