Mango Sticky Rice
This dessert is a spin on the Thai classic only with a little twist – adding lime zest changes everything! Sweet, sticky and seriously addictive, this will transport you to Thailand.
- 1 x ripe mango, peeled & 1cm cubes
- 1 small tin Kesar/Alphonso mango puree
Sweet coconut cream
- 200g coconut cream
- 112g white sugar
- 10g Maldon salt
- Edible flowers
- Thai basil
- Lime zest
The night before
- Sticky rice needs to be soaked overnight in twice its volume of water to work, but don’t worry it’s definitely worth it! Grab your rice, put it in a container and fill it to twice its height with water and leave overnight in the fridge.
- Dice the mango into 1cm cubes and put into a container. Add just enough tinned mango puree to bind the fresh mango together without it being too ‘wet’ a mix.
Sweet Sticky Rice
- Next, we’re ready to steam the rice – yep that’s right – we gotta steam this sucker, not boil it as you would with jasmine rice, or it will go all manner of claggy. Chinese bamboo steamers set on top of a pan work a treat for this! Steam for about 10 minutes, then flip the rice over as best you can, or at least give it a good shuffle, before steaming it a further 10 mins. Taste to check it’s done – it should still be fairly firm but not hard. Place cooked rice into a container.
- Meanwhile, make your sweetened cream. Dissolve the sugar and salt into the cream by hand until the grains have been fully dissolved. Pour the seasoned cream over the rice, cling film and put in a warm place in the kitchen.
- After about 20 minutes or so, give the mix a stir, it should have thickened as the rice absorbs the cream. Repeat process for another 20 mins. It should have absorbed the remaining liquid. Leave somewhere warm until ready to use.
- Spoon a decent amount of sweet sticky rice onto the plate before making a sort of cavity of sorts into it using the back of your spoon.
- Next spoon you mango mix into the cavity to stop it moving about too much.
- Microplane some lime zest over the top of the dessert before garnishing with whatever edible flowers you have in the garden and a little Thai basil.
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