Thai food can have a lot of heat. That's why desserts are often made to cool down your mouth after a delicious Thai meal. Mimi Chaihuadjaroen often serves this yummy treat at the end of her cooking classes. Mangoes are in season, so this is the perfect time to try this recipe.
- 3 Cups of Cooked Sticky rice
- 3 Mangoes
- 2 Cups of Coconut milk
- 2 tbsp Sugar
- 2 tbsp Salt
- Wash the rice in cold water, vigorously swishing the rice, 5 times or until the water runs clear. Let soak in water for at least 4 hours or overnight.
- Drain the rice very well and steam the rice for 25-30 minutes.
- While the rice is cooking, put the coconut milk, sugar, and salt in a pot. Cook, stirring, until the sugar is completely dissolved. Keep warm.
- Heat the coconut milk in a pot over medium heat.
- Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle.
- Add sugar and salt. Remove from heat.
- Pour 3/4 of the hot coconut milk over the hot stickyrice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy.
- Spoon the rest of the coconut milk on top of the riceat serving time with cut sweet