“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!
