Tuesday, August 11, 2009

Thai Sticky Rice and Mango Dessert recipe

Ever since I moved to North Carolina, I've been craving the Sticky Rice with Mango dessert from Salathai Restaurant on State Street in Fremont, California. We've tried a few Thai places around Cary but haven't found a satisfyting version of this wonderful dessert. Would you believe I found the ingredients for this dessert readily available at our local SuperWalmart store? I was eager to get home and try out a recipe that I had been saving for several years (but didn't need to actually use since so many terrific Thai restaurants were available in Fremont!) Although not as great as Salathai, this recipe did satisfy my craving. It will have to do until I find something better locally, or visit Fremont again! Here's the recipe:

Thai Sticky Rice with Mango Dessert Recipe

1 cup glutinous rice (or called sweet rice)
1 1/2 cup water
1 13 oz can coconut milk

1 1/4 cup sugar
pinch of salt
1 tsp coconut flavoring

2 tsp corn starch dissolved in few drops of water

1 ripe sweet fresh mango

Wash and soak rice in 1 1/2 cups water for 1 hour, do not drain. Add 1/2 cup coconut milk, pinch of salt, and 1/4 cup sugar. Bring to a gentle boil, cover, cook on very low for 20 minutes. Remove from heat and rest for 10 minutes.

Meanwhile make the sauce:
Warm over medium low heat: remainder of the can of coconut milk, pinch of salt, 1 cup sugar, 1 tsp coconut flavor. Add dissolved cornstarch and thicken over medium heat, do not boil.

To serve: put a little of the sauce on a plate, ladle a scoop of the rice onto the sauce, pour a ladle of sauce over the rice. Arrange sliced mangoes on top and serve. Enjoy!

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