INGREDIENTSÂ Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
3 ripe mangoes, cut crosswise into thick pieces
400g/2 cups sticky rice
375ml//11/2 cups thick coconut milk
250g/1cup sugar
1 Tbsp toasted mung beans
1/2 tsp salt
Topping
125ml/1/2 cup coconut milk
1 Tbsp cornstarch
3/4 tsp salt
1 Tbsp sugar
Preparation
Rinse and drain sticky rice twice. Soak sticky rice in water for 3-5 hours. In a double steamer/boiler, bring water to a boil. Lay a piece of thin white cloth or foil over the upper part of the steamer (to keep the rice from sticking) and put in a few pandan leaves to make the sticky rice fragrant. Pour in the sticky rice and steam for 15 minutes. Open the steamer and turn the sticky rice upside down with a ladle. Steam for another 10 minutes.
Boil the 375ml/11/2 cups coconut milk, 250g/1 cup sugar and 1/2 tsp salt over medium heat. After it has boiled, drain it through a piece of white cloth or cheesecloth. Set aside to cool. When it is fairly cool put the hot sticky rice into the coconut sauce and stir together thoroughly. Cover for 1 hour or until the sticky rice cools to room temperature. To make the topping, in a pan, mix 125ml/1/2 cup of coconut milk with 1/4 tsp salt, 1 Tbsp sugar and 1 Tbsp cornstarch together and bring to a boil. Remove from heat and strain through a piece of cheesecloth. Put sticky rice and mangoes on a serving dish. Pour the topping over the sticky rice and sprinkle with the toasted mung beans.
NOTE
This is one of the most well-known desserts of Thailand.
