Thai Coconut Sticky Rice with Mango

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.

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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!

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