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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Thai Way of Life, the Dusit Cookbook
Servings: 4
200 grams (a little less than ½ pound) sticky rice
100 ml (a little less then 3.5 fluid ounces) coconut milk
75 grams (a litte more than 2.5 ounces) sugar
5 grams (that would be about a "pinch") salt
Coconut Cream Topping (see recipe below)
Wash the sticky rice several times in cold water and soak overnight.
After soaking, steam for 25 to 30 minutes in a bamboo steamer, then set aside. Now simmer the coconut milk, sugar and salt until they combine to a thick, sweet cream. Pour the cream over the sticky rice and mix well and let stand for 30 minutes to allow the rice to absorb the cream.
Slice the ripe yellow mangoes into thick slices and set aside.
To serve, place sticky rice on a plate, cover with ripe yellow mango slices and spoon over the coconut cream topping.
Coconut Cream Topping
40 ml (about 1 ⅓ fluid ounces) coconut mil
10 grams (about two "pinches - Literally ⅓ ounce) sugar
3 grams (a "pinch") salt
1 gram (a very small amount!) rice flour
Combine all the ingredients in a small saucepan and cook over low heat for 10 minutes, stirring frequently.