I’ve been a little slow in posting recipes lately because I’ve been doing a lot of traveling these couple of months. Last month I went to the slums of Cebu and this month, I made a trip to Nepal. Both trips took quite a lot out of me, physically and emotionally, as they weren’t the holiday sort of trips, but rather trips with a mission to help the poor and the orphaned. Seeing and spending time with people less privileged than I am has made me question the value of what I do here. In light of the many people out there in this world who can only have one meal a day, I do wonder how blogging about making delicious food can solve the huge problem of hunger in our world. I do not have any answer yet. (If you do, I’d be happy to hear it!) But for now, I suspect I need to do both: encourage first-world people to return to their kitchens and cook, and help third-world people earn a living by passing on my baking skills.
After giving away 90% of the stuff I went to Cebu with, I had lots of room in my luggage for their local mangoes. 20kg worth of mangoes, or 77 mangoes, to be exact. They were worth every cent and ounce of baggage space as they were incredibly fresh, juicy and sweet. It’s just impossible to get such fragrant mangoes here in Singapore. These mangoes obviously had to be consumed quickly before they turned bad. So after giving away lots of it, I still had mangoes for breakfast, lunch and dinner in the form of the pure fruit, mango smoothies, mango salad, and Thai mango sticky rice. The last of which, is one of my favourite Asian desserts.
I seldom take recipes from the internet and not adapt them, but this recipe is so perfect I did not have to adjust anything at all. It is extremely simple, super delicious, is naturally gluten-free, dairy-free and can be made sugar-free simply by substituting the sugar in the recipe with sugar alternatives such as agave, honey, or fructose. I’ve made this simple dish many times and it has been both dessert for the family and a crowd-pleaser at parties. I hope you’ll try it out for yourselves and enjoy it as much as I do!
Thai Mango Sticky Rice
(Recipe taken from Rasa Malaysia)
Yields: 6-8 servings
1 cup (200g/7oz) glutinous rice
2-3 Pandan (screwpine) leaves, cut into 2-inch length
2-3 Asian mangoes, cut into small cubes
1 cup (250ml) coconut milk
1/2 teaspoon salt
1/4 cup (55g/2oz) sugar
1 tablespoon toasted sesame seeds, optional
Banana leaf for steaming
1. Soak the glutinous rice for at least 8 hours or overnight.
2. Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent.
3. While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.
4. In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolves. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.
5. When the glutinous rice is cooked, transfer it into a bowl. Pour the rest of the coconut milk into the bowl and mix it with the glutinous rice. Keep stirring until it becomes a thick porridge consistency. Slowly, the rice will absorb all the coconut milk. Leave it to cool to room temperature.
6. Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice and top it with some toasted sesame seeds.