Recipe by Heirloom
A traditional Thai dessert often sold on street corners when mangoes are in season. Preparation time includes soaking time for rice.
- 1 large mango, very ripe
- 1 cup glutinous rice
- 1 cup coconut milk
- 1 tablespoon unbleached cane sugar
- 1 dash salt
- sesame seeds (optional)
Directions See How It's Made
- Rinse and soak glutinous rice for a minimum of 4 hours.
- Using a traditional Thai rice steamer boil water in metal basin.
- Wrap soaked and drained rice in cheesecloth and place in bamboo portion of steamer, cover with the lid to a 3 quart sauce pan so as to trap most of the steam.
- Set timer for 25 minutes.
- Meanwhile, peel and slice mangoes vertically off of the central pit.
- Cut widthwise into several pieces.
- Set aside.
- In a small saucepan heat coconut milk, sugar and salt over low heat until hot. Do not allow to boil or the coconut milk may curdle.
- Reserve a scant 1/4 cup of the milk mixture.
- When rice is finished steaming remove from cheesecloth and place into saucepan holding coconut milk mixture, breaking up rice to fully soak in milk.
- Allow to sit for no longer than 5 minutes.
- Serve immediately using reserved coconut milk mixture to drizzle over rice and sesame seeds to sprinkle on top. Serve mangoes atop rice or beside.