Sunday, June 7, 2009
Sticky Rice with Mangoes and Sweet Coconut Sauce
I luv collecting recipe books .Last year during our India trip, I went to a Singapore store and saw a book named "Thai cakes and desserts". Pictures in the book were beautiful and mouthwatering. It took me a year to try on ofthe recipes from that book, but it was worth it.
Uncooked Glutinous rice-2 cups[soaked
Black sesame seeds-2 tsp
Ripe mangoes-3 peeled and flesh sliced into
Sweet Coconut Sauce
Shaved palm sugar or Dark brown sugar-1 cup
vanilla essence or pandanus essence-1 tsp
Thick coconut milk-2 1/2 cup
Line a steam basket with cheese cloth and
spread the soaked rice evenly on the
cloth.Steam the rice for 15 minutes,then turn
it over and steam for 10 more minutes until
While the rice is being steamed,make the sweet
sauce by heating all the ingredients in a sauce
pan over medium heat for about 5
minutes,stirring constantly,until the sugar is
dissolved.Remove and set aside.
When the rice is cooked,transfer the mixture to
a bowl and pour 3/4 of the coconut sauce over
the rice.Mix well and cover the plate .Set
aside for 10 minutes ,until the sauce is
absorbed.remove the lid and fold the rice over
with a spoon to mix thoroughly. Cover again
and set aside.
To serve ,place a small portion of the rice on
a plate and drizzle the remaining coconut sauce
on top of it. Sprinkle with toasted sesameseeds
and mango slices on the side.
Toast the sesame seeds for 10 minutes over low
Pandanus essence is available at any Chinese
This goes to "Srivalli's MangoMela"