The street vendors in Pai, Thailand may have had the tastiest version of this delicious dessert. It is the Thai version of rice pudding. Sure, this can be considered a high calorie indulgence, but we all can use that once in awhile! Plus, you can always watch your portion and focus on the health benefits coming from the mango!
In cooking class, we learned how to make the sticky rice (there are quite a few steps, even after the rice has been soaked overnight) and the coconut milk (using fresh coconut meat from the market). This is a piece of deliciousness worth trying at least once!
Mango with Sticky Rice (kao-neeaw-ma-muang)
3 Cups Sticky Rice, soaked overnight in water Sticky rice can be purchased in Asian stores and is often labeled as sweet rice or glutinous rice.
6 Tbsp palm sugar (or brown sugar)
1.5 tsp salt
1/2 Liter coconut milk
4 sliced ripe mango
Directions:
1. Heat the coconut milk, add palm sugar and salt and stir well.
2. Pour coconut milk into a bowl.
3. Add the cooked (steam, boil or use rice cooker) sticky rice, mix together.
4. Leave for 30 minutes.
5. Stir one more time and serve on a plate with sliced mango.
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