Thai cuisine is rich in sweets and desserts but they are not always served after a meal. They are often reserved for banquets , special meals and festive occasions. The usual finale to a meal in Thailand is a platter of fresh fruit ( Ponlamai) , artistically arranged and often skillfully carved into decorative shapes. The simplest of them all, Classic mango with sticky rice , is hard to beat ! It's the perfect finale to a Thai feast and will have your guests begging for more.
This easy recipe is adapted from Thai cooking class cookbook by Somi Anuntra Miller & Patricia Lake
Ingredients:
375g freshly made cooked sticky rice
1 Cup (250ml ) thick coconut milk
4 Tablespoons sugar
2 Teaspoons salt
4 Tablespoons coconut cream, skimmed from top of coconut milk
Roasted sesame seeds to garnish
6 large ripe mangoes, peeled, halved
Methods:
In a saucepan over medium heat, bring coconut milk, sugar and salt to a boil, lower heat and simmer until milk thickens, about 4-5 minutes.
Pour the mixture carefully over sticky rice, fluffing up rice with fork and allowing coconut mixture to trickle through but not" drown" the rice.( otherwise it will becomes too soggy and you lose the lovely translucent quality of the sticky rice.
Allow rice to stand for 10 min, then turn out in any mold ( I am using star shaped mold) you like on a serving plate.
Garnish with thick coconut cream and sprinkled with sesame seeds.
Slice managoes and arrange around the sticky rice.
Enjoy !
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How to make Sticky rice ( Khao Nieo)
200g glutinous sticky rice
water, for steaming
Methods:
Rinse rice several times until water runs clear. Soak in water for 12 hours or overnight.
Drain.
Line a saucepan steamer or bamboo basket with cheesecloth . Put rice in the steamer and steam for 45 minutes until rice is tender and translucent. Remove from heat and fluff up with a fork.
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