Most of the Thai restaurants have this dessert dish on their menu. Not only because it’s traditional but they are pretty simple to make. With just a few ingredients you can creates a beautiful dessert that tasted great and appeals to the eyes too. Your guest will be impressed when you serve this to them. If you haven’t tried it, give this dessert a go. I am sure you will not be disappointed.
1 cup glutinous/sticky rice – wash and soak overnight
1 tsp salt
1 - 2 drop of pandan paste
1 1/2 cups coconut milk
¼ cup sugar
¼ tsp cornstarch + 1 tbsp water
3 ripe mangoes – peel and sliced
1. Prepare a steamer. Put the rice in a steaming pan, add in pandan paste and mix well. Steam the rice until tender. This will take about 25 minutes.
2. In the meantime, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely.
3. When the sticky rice is tender, remove from steamer and pour 1 cup of the hot coconut milk over (reserve the rest for sauce) stir to mix the coconut milk into the rice. Cover and let it stand for half an hour.
4. Heat up the balance of the coconut milk mix, add in cornstarch solution and bring it up slow boil. Turn off the heat once sauce thickens.
5. To serve, place the sticky rice on plates. Top it with a few slices of mango and drizzle in some coconut sauce.
I'm submitting this dessert to Aspiring Bakers #5 - Fruity March , hosted by Jess of Bakericious.