A classic Thai dessert showcasing fresh ripe mangoes alongside chewy, sweet and salty coconut rice
Wash the rice and drain the water 3 times.
Fill the bowl with 2 qts new water and let it soak for at least 3 hours.
Overnight soak is preferable (this shortens the cooking time and makes the texture more sticky and less soft)
When ready to cook, drain the soaking water.
Put the rice grains on parchment paper
Put the parchment paper inside the bamboo steam (or any steamer)
Put the steamer over simmering water and cover it
Set the timer for 20 minutes if you soaked it overnight.
If you soaked it for 3 hours, set the timer for 30 minutes
While it is cooking prepare the Coconut Sauce
When it's done it will look like this image. Taste it to ensure that it's cooked thoroughly, it should be chewy and not crunchy.
Open 1 can of coconut milk.
Add the 35 of rock sugar and 3g of salt.
Taste it, if you like it more savory, add more salt. If you like it more sweet add more sugar
Rock sugar has a slightly more complex flavor than white sugar. If you don't have rock sugar, substitute using white sugar.
While the sticky rice is warm, cut in 200g of coconut sauce.
The warm sticky rice will absorb this sauce and as it cools it will stick together again.
Reserve the rest of the sauce to pour over when it's done.
When you're ready to assemble and eat it:
Slice the mango and scoop it out
Put the sticky rice next to it - ok to mold it from a wet bowl or simply scoop it out with a wet ice cream scooper into balls.
Pour the rest of the coconut sauce over the rice
Bonus: Add scoops of Via Gelato Mango Sticky Rice or Haupia Sorbet or Vanilla Bean ice cream for a refreshing and luxurious summer dessert
0 servings