Thai Dessert

#Youcook #mangostickrice #thaidessert #stickyrice #coconutmilk #thaifood #dessert
Although originated in Thailand, Sticky rice can be served as either savory or a dessert dish. Sticky rice is used through out Southeast Asia. In Chinese, we use sticky rice to make “Lo Mai Gai” wrapped in lotus leaf as a savory dish for dim sum. In Vietnam we use stick rice to make savory or sweet dish called “Xoi” topped with coconut milk. See the link below:
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I am fortunate to be able to enjoy all the good eats from our cultures, Chinese and Vietnamese. Today, I am exploring into a Thai culture, and I am preparing this well-known dish, Mango sticker rice with coconut. There are many ways one can decorate this dessert; it is all up to your personal preference and mood.
Ingredients:
3 cups of sticky rice
2-3 teaspoons of roasted sesame seeds
1 can of coconut milk
1 teaspoon of salt
2 tablespoons and 1 teaspoon of sugar
Steamer
(If you do not have it, you can use a rice cooker as well)
Water
Edible Rose pedal to decorate (Optional)
Mangoes

Direction:

Soak rice over night or at least 2 hours before steaming. Rinse a few times and let it drain on a colander. Prepare a steamer, add parchment paper for lining, and add in sticky rice. Cook under medium heat for 30-45 minutes. Check the rice if it is too dry, add ½ cup of water a time. I added 1 cup for this recipe as I prefer my sticky rice exactly right, not too dry, and not too wet. I also added 4 tablespoons of prepared coconut to add more flavor. Then cut your mango in slices or however you wish to prepare.
Serving portion: 10

Thank you for your support. Please see link below for more recipes.

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