This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants.

Ingredients

  • 300 g uncooked short-grain white rice
  • 475 ml water
  • 355 ml coconut milk
  • 200 g white sugar
  • 3 gm salt
  • 120 ml coconut milk
  • 10 gm white sugar
  • 2 gm salt
  • 8 gm tapioca starch
  • 3 mangos, peeled and sliced
  • 9 gm toasted sesame seeds

 

Directions

  • Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  • While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
  • Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
  • Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Tagged: Stuart