“Delicate dessert to be made at home. Who says you can only eat this in the Thai restaurant?”
When I had craving for food which normally served in the restaurant, I would always try my mean to cook it at home. Not so the economic reason sometimes, I enjoyed the satisfaction and achievement for being able to whip up food which looked deceptively difficult to assemble and overvalued by the market. It just made me feel contented to see my loved ones enjoy my creation more than having it outside.
This stick rice with mango wasn’t too difficult to assemble. In fact, the cooking was pretty versatile. You may steam the glutinous rice with any steamware you have in your kitchen as long as getting the sticky rice cooked to the right texture you liked (usually done in 20-25 minutes). If my recipe for the coconut sauce isn’t what you prefer, no fret, too. For one who likes the saltish flavour to be more visible in the coconut sauce, add bigger pinch of salt. If you have sweet-tooth, increase sugar, instead. Otherwise, use just the coconut milk without any addition of condiment. What you need is to taste while cooking to find your perfect flavor. No hard and fast rule. Keep trying, keep cooking. Enjoy!
2 large sweet mangoes, chilled
1 cup of glutinous rice
2 Pandan leaves (screwpine), rinsed and cut into short-lengths
250ml of coconut milk
1/4 teaspoon of salt
4 – 5 tablespoons of sugar
Pinch of toasted sesame seeds
Soak the glutinous rice with water covering over top, overnight or for 8 to 12 hours. Drain and set aside.
Line bottom of the steamer with a large piece of steam cloth (Muslin or cheesecloth). Place wet glutinous rice on the lined steamer, arrange Pandan leaves on the rice, and steam for 25 minutes. Cooked glutinous rice should be translucent and sticky.
Start preparing coconut sauce only about 5 minutes before the rice is done. Pour coconut milk in a small saucepan and heat over low fire. Dissolve salt and sugar in the coconut milk. Heat off. Portion of 1/4 of the coconut milk, reserve for serving later.
When rice is cooked, transfer hot rice together with the steam cloth onto a deep plate. Pour the remaining 3/4 coconut milk immediately onto hot rice. Cover with lid and let the coconut milk absorb completely into the rice. This step has to be done immediately while the rice is still piping hot in order to achieve the fullest flavor. The coconut milk should be fully emerged into the rice by the time it turns room temperature and without much wetness left around the rice.
To serve, divide sticky rice among plates. Peel and slice fresh mangoes. Place sliced mangoes by the side of the sticky rice on plates. Drizzle coconut sauce on rice and garnish to serve.
Tips: Use your usual rice measuring cup to measure the amount of glutinous rice needed.
* Large steam cloth can be found in $2 Daiso stores. If you have the traditional bamboo sieve for the steaming, go ahead and use it.
* Sticky rice can be served warm or at room temperature, while mango should be chilled. The coconut sauce dressing, will be best to serve warm, too.
* Unfinished portion can be stored in the refrigerator. Simply reheat the glutinous to serve again the next day.