Thai Sweet Sticky Rice with Mango

Sweet shiny and translucent sticky rice with ripe mangoes

My son, daughter and I just love this Thai dessert. It is a must have when we dine at any Thai restaurants. My husband likes it too but he he tries to avoid it since this is a carb rich recipe. For me I just care about the taste and texture. I simply love it.

Ingredients

1 cup Thai glutinous or sticky rice, soaked for at least 2 hours or overnight

1 cup coconut milk (I used Aroy-D coconut milk)

1/2 cup sugar

1/2 teaspoon salt

2-3 pandan or screwpine leaves (optional)

freshly peeled and sliced ripe mangoes

for the coconut cream topping

1/2 cup coconut milk

1/8 teaspoon salt

1/2 teaspoon sugar

1 teaspoon corn starch mixed with 1 tablespoon of water

toasted sesame seeds or toasted mung beans (instructions below)

Directions

1.  Prepare a steamer and let the water come to a rolling boil. Line the steamer with a cheese 

     cloth.

2. Drain the glutinous rice and place the rice on the cheese cloth and steam the rice for 

     about 2o minutes.

3.  In the mean time prepare the coconut sauce for the sticky rice. Take a pot and add 

      coconut milk, sugar, salt and pandan leaves and heat on low heat until the sugar has 

     dissolved.  Remove the pot from the stove and remove the pandan leaves. Keep it aside.   

     Don't let the coconut milk come to a boil.

4.  Next prepare the coconut cream topping. In another pot add all ingredients and mix     

      well.  Place the pot on the stove on low heat and stir the coconut cream until the cream 

      thickens. Remove from the stove and keep it aside.

5.  When the rice is cooked, remove the rice and place it in a shallow bowl.  Pour half of the 

      coconut sauce on the rice and stir well. Keep adding more coconut sauce, one spoon at a 

      time until the coconut milk just covers the surface of the rice. Stir well and leave it for 

      about 15-30 minutes for the rice to absorb the coconut sauce.

6.  When the sweet sticky rice has absorbed all the coconut sauce, serve the sweet sticky rice 

      with freshly sliced ripe mangoes.  Drizzle some coconut cream on top of the rice and 

      sprinkle with some toasted sesame seeds or toasted mung beans before serving. 

To make toasted sesame seeds or toasted mung beans

To make toasted sesame seeds, take some sesame seeds and roast it in a pan on low heat until the seeds turn light brown.

To make toasted mung beans, take about 1/2 cup of hulled mung beans, wash and soak in some water for about an hour or until it has plumped a little and the color of the beans turn pale. Drain the beans and place the beans on some kitchen towel and air dry the beans for about 15-30 minutes. Next pan roast the beans on low heat until the beans turn slightly brown.

If the sticky rice is too wet

If you have added too much coconut sauce and find the sticky rice is too wet, all is not lost. Just put the wet sticky rice back on steamer and steam the rice for about 15-20 minutes. The rice will get a bit softer but it is still delicious.  

Pad Thai

Ingredients, for 1 serving

a handful of pad thai noodles rice stick noodles
5 pieces of shrimp,
1 egg lightly beaten
1/4 cup extra firm tofu, cut into small pieces and deep fried
1 tablespoon chopped garlic
a handful of bean sprouts
some fresh chives or scallions, cut into 2" long pieces
1 teaspoon Thai hot chilly powder
1/4 cup pad thai sauce, recipe below
sugar and salt to taste
1 tablespoon of vegetable oil
a little of water
some roasted and crushed peanuts

for Pad Thai Sauce, boil together:

1/2 cup of tamarind paste
1/2 cup of fish sauce
1/2 cup of water 
1/2 cup of palm sugar
after the sauce becomes thick, pour the sauce into a sieve and use for Pad Thai
      
Directions

1.    Soften pad thai noodles in a bowl of water until it the noodles turn white and is soft.
2.   Heat oil in a wok on medium high heat. When the oil starts to smoke add the eggs and   
      scramble it. Push it to one side of the wok and add the shrimp and chopped garlic to   
      the wok and fry until the shrimp turns pink and the garlic is aromatic.
3.   At this stage add a handful of the softened pad thai noodles into the wok and give it a
      stir.
4.  Pour the pad that sauce over the noodles and the thai chilly powder stir it well. Add a
      little bit of water if the noodle is too dry.
5.   Once the noodles are coated with the pad thai sauce, add a handful of bean sprouts and 
      some chives or scallions.
6.  Stir fry quickly. Add some salt and sugar to taste if needed. Remember the pad thai sauce 
      is already sweet, salty and sour.
7.  Dish up and serve it some fresh bean sprouts and chives or scallions, slices of lime, sugar, 
     crushed peanuts and some thai chilly powder as a side.   

Thai Green Curry Chicken

Ingredients

500 grams chicken breast, sliced thinly

1/2 cup of coconut cream

1/2 cup of coconut milk

1/2 cup of coconut water

3 tablespoon green curry paste (I used Aroy-D green curry paste)

1 cup water

1 tablespoon Thai palm sugar

1 teaspoon Thai fish sauce

1/2 a red capsicum, sliced thinly

100 gms asparagus or any vegetable of your choice , cut lenghtwise

1/2 cup of Thai basil leaves

Directions

1.  In a pan or wok, heat the coconut cream on medium heat until it starts to boil. Keep stirring the 

     coconut cream until oil starts to separate.

2. Add the Thai green curry paste and keep stirring until the green curry paste is aromatic and has lost     its raw smell.

3. Next add in the sliced chicken breast meat and stir fry for about a minute.

4. Add in  a cup of water and mix well. Once the curry starts to boil, lower the heat to medium low     

   add in the coconut milk.

6. Add in the palm sugar and fish sauce, Adjust the saltiness and sweetness to your taste.

5. Once the curry starts to boil again add in the vegetables and give it a quick stir. 

6. Finally add in the basil leaves, stir the green curry again and remove it from the heat.

7. Serve the green curry with steaming hot Thai jasmine rice.

Kluay Todd - Thai Fried Bananas

Thai Bananas

I had my first taste of Kluay Todd when I went to Bangkok and my two kids in 2001. The deep fried bananas were so crunchy and sweet unlike the deep fried bananas we get in Malaysia. I tried to recreate the recipe but failed many time. I came across this recipe on Rins Cookbook Youtube channel and I adapted it a little to my taste.  Thank you for sharing this recipe and for making it possible for me to have Kluay Todd at home. 

Ingredients

8 Thai Bananas
1 Cups Rice Flour 
1/4 Cup All-Purpose Flour
1/2 Cup shredded unsweetened coconut
1/2 Cup Sugar 
1/2 Cup Coconut Milk
1/2 Tsp Salt
1 Teaspoon Baking Powder
4 Tablespoon Roasted Sesame Seeds
Cooking Oil

Method

1.  Mix all the ingredients except the bananas and the cooking oil and leave it for about 10            minutes.

2. Heat cooking oil in a pot or wok under medium heat.

3  Skin and slice the bananas lengthwise into 2 or 3 slices.

4. Dip the banana slices in the batter and deep fry until golden brown.

5. Drain on paper towels and serve warm.

6. Deep fried bananas goes very well with some vanilla ice cream and drizzled with some        

     caramel sauce.