Sweet Rice with Mango
A favourite Thai dessert
- the firm texture of the sweet rice paired with slices of fresh mango
with coconut cream topping is an irresistible taste experience.
Recipe:
2 cups (1 lb/500 g) sticky
rice, soaked overnight in water to cover
2 mangoes
Sauce 1:
1 cup (8 fl oz/250 ml) coconut
cream
1/2 cup (4 oz/125 g) sugar
pinch of salt
Sauce 2:
1 cup (8 fl oz/250 ml) coconut
cream
1/2 cup (4 oz/125 g) sugar
1 12-in (30-cm) section of
banana leaf
1 teaspoon toasted sesame seeds
How to cook:
1. Drain the rice and place
in an even layer in a steamer lined with cheesecloth so the rice does
not fall through the holes. Steam the rice on full steam or high heat
for 15 minutes.
2. While the rice is cooking combine the ingredients for Sauce 1. Remove
the rice to a bowl and mix with Sauce 1 while the rice is still hot.
Set aside.
3. Peel the mangoes carefully so as not to bruise the fruit. Slice in
half as close to the seed as possible, then slice each half into 1/2-in
(1-cm) slices.
4. Cut the banana leaf attractively and lay it on a serving plate. Arrange
the sticky rice and mango slices on top of the leaf.
5. Combine the ingredients for Sauce 2 and either serve it separately
or pour over the sticky rice. Garnish with a sprinkling of sesame seeds
and perhaps an orchid or other flower on the side.
SERVES 4
Information from:
"Thailand the Beautiful Cookbook". Buy this and other cooks
book at amazon.com.
