Slices of sweet mango make this famous sweet and sticky rice dessert from the north of Thailand an absolute delight.
Preparation Time 15 minutes
Cooking Time 30 minutes
Ingredients (serves 4)
200g (1 cup) glutinous or long-grain rice
1 x 270ml can Ayam coconut milk
2 tbs caster sugar
Large pinch of salt
1 large mango, cheeks removed, peeled, thinly sliced
Method
1. Place rice in a bowl. Cover with cold water. Set aside overnight to soak. Drain. Line the base of a bamboo steamer with non-stick baking paper. Spread rice over the base and place over a saucepan of simmering water. Steam, covered, for 25-30 minutes or until rice is tender and translucent. (If using long-grain rice, cook following packet directions.)
2. Meanwhile, place coconut milk, sugar and salt in a saucepan over medium heat. Stir until sugar dissolves and coconut milk is heated through (do not boil).
3. Transfer the rice to a large bowl. Add half the coconut milk mixture and stir to combine. Set aside for 5 minutes to stand.
4. Divide the rice among serving plates. Shape each portion into a 2cm-thick disc. Top with mango slices. Spoon over the remaining coconut milk.
Source
Good Taste - April 2007, Page 113
Recipe by Gemma Purcell
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