This sweet, delicious Thai dessert is a great novelty for anyone seeking something light and refreshing. It can be made with black or white glutinous rice, and has plenty of potential variations for future experimentation!
PREPARATION TIME: 10 MINS
COOKING TIME: 20 MINS
- 400ml coconut milk
- ½ cup chopped palm sugar
- ½ cup sugar
- 1 tsp salt, plus extra to serve
- 2 pandan leaves, tied in a knot
- 2 cups cooked glutinous rice (about
- 2 mangoes, peeled and sliced
- 2 tsp toasted black sesame seeds, to serve
Thick coconut sauce
- 200ml coconut milk
- 1 tbsp sugar
- 1 tsp cornflour, mixed with 1 tbsp cold
- 1 Mix the coconut milk, palm sugar, sugar, salt and
- pandan leaves together in a medium saucepan and bring to
- a simmer. Add the cooked glutinous rice, stir occasionally
- for about 10 minutes until the rice is tender and the
- consistency of loose porridge, then turn off the heat, cover
- the pot and allow it to stand for 10 minutes.
- 2 For the coconut sauce, bring the coconut milk and sugar
- to a simmer in a small saucepan, then stir in the cornflour
- mixture. Remove from the heat and allow to cool and
- 3 Serve the sticky rice topped with mango, scattered with
- the sesame seeds, a little extra salt and the coconut sauce.
For a crunchy texture, this sweet is traditionally scattered with mung bean seeds, which are available from Asian grocers, but I find black sesame seeds look and taste a bit nicer.
Palm sugar and ordinary white sugar are often used together in many Southeast Asian desserts. The palm sugar provides a rich flavour but it is not as sweet as white sugar.
This recipe is from Adam Liaw’s Asian Cookery School, available now from Hachette Australia.