This is a dessert from Thailand.
Yesterday I made Champorado from the Philippines and the container with sticky rice was still sitting outside on the kitchen counter. I had some ready to eat Mangos and that brought up the idea of the Thai dish. Now the container of rice is back in the cupboard to prevent any more sweet stuff.
The cooking method this time is totally different. I am steaming the sticky rice. Yesterday I boiled it in cocoa water. Lets compare both methods and check which one is better. The list of ingredients is small. Not much to have prepare. I just cooked the coconut milk with sugar and salt and peeled and sliced the Mango.
Ingredients:
200 g sticky rice, 1 l water
200 ml good quality coconut milk, 1/4 tsp salt, 3 tbsp brown sugar
1 mango, zest of a lime
You have to soak the rice for 3- 5 hours. Drain it and put it into a steamer basket. Cooking time about 35 min.
Make the coconut sauce with salt and sugar and mix it with the steamed rice. Leave some sauce extra for the fruit decoration with the lime zest.
Grate some lime zest on top.
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