Wednesday, November 21, 2007

Mango with Glutinous Rice

This is a Thai dessert. It is real easy that even a kid can do it. Usually, the glutinous rice is streamed but I opt for the easy way out – cook it using the rice cooker. The rest of the work is just peeling the mango using a fruit peeler and prepared the ‘no-cook’ sauce. To make it more interesting, just treat this dessert as a little art piece. It definitely tastes good, as glutinous rice plus coconut milk are the main ingredients used for some kueh recipes.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 4)
° 1 (200g) ripe mango, peeled, sliced or diced
° 200g glutinous rice
° 200ml water
° 2 pandan leaves (screwpine), tied into a knot
° 1 teaspoon roasted sesame seeds (optional)
° 4 longans (optional)
° few mint leaves (optional), for garnish

Coconut Sauce
° 75ml coconut milk
° ¾ teaspoon sugar, or to taste
° a little pinch of salt

1. Wash the glutinous rice and place in a bowl with enough water to cover. Leave to soak for 3 hours or more. Drain thoroughly.
2. Place the glutinous rice, water and pandan leaves into an electric rice cooker, mix well and turn it on.
3. Meanwhile, to make the coconut sauce: combine the coconut milk, sugar and salt in a mixing bowl. Mix well and set aside.
4. When the glutinous rice is done, scoop into a little bowl or teacup and turn over on a serving plate. Pour few teaspoons of coconut sauce over the rice. Top with mango, longan, mint leaves and sprinkle with some sesame seeds. Finally, drizzle over a teaspoon of coconut sauce. Repeat for the rest.
5. Serve.

No comments:

Related Posts with Thumbnails