Thai Coconut Sticky Rice with Mango is a classic and one of the good asian desserts. Is fried ice cream Asian? Or an American invention? What about those crispy wanton noodles with honey and vanilla ice cream?
Being a complete dessert person myself, I was convinced that desserts didn’t really exist in Thai, Japanese and Korean cuisines. Boyyyy oh boy was I wrong.
On my trip to Bangkok last month, I discovered Sulbing, a korean dessert cafe, which serves a magical bowl that has shaved milk ice with condense milk, fresh fruit, whipped cream and cheese, which is by far the best iced dessert I have had in south east Asia.
Then came the Bake Cheese Tart, a Japanese cheese tart from Hokkaido, Japan which kicks every cheesecake I have ever had’s butt.
Then comes the most soothing coconut sticky rice with mango, which I actually learnt how to make when I went for a cooking class in Bangkok. This dessert gives a great opportunity to celebrate the Indian mango season.
You can find the recipe that Chef Leez taught me below.
Here’s what you need:
- 60 gm sticky rice
- 1/4 cup coconut cream – freshly made goes best with this recipe! Watch a youtube tutorial on how to make coconut cream with a shredder
- 3/4 tbsp coconut sugar
- pinch of sea salt
- 1 ripe mango
Here’s what you need to do:
- Soak the sticky rice in room temperature water for 3-4 hours before steaming it. (Read package instructions – The best way to cook sticky rice is by steaming it!)
- Heat coconut cream over medium heat, add sugar, salt and warm the cream will its steaming hot – don’t let it boil.
- Remove from heat, add the stick rice to the bowl of hot cream, cover and let it sit for 15 minutes.
- Place sticky rice in a bowl, top it with sliced mango, and top it up with fried moong dal!
Enjoy it with cold mango and hot sticky rice!
