Rose macarons

Rose Macarons

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Thai Mango Sticky Rice


You need –

  • Glutinous rice – 2/3 cup
  • Thick coconut milk – 3/4 cup + 1/4 cup for the sauce
  • Granulated sugar – 3-4 tablespoons + 1 tablespoon for the sauce
  • Ripe mangoes – 2
  • A pinch of salt
  • Yellow split peas – 2 tablespoons, dry roasted

How to –

Rinse the rice in several changes of  running cold water. and soak the rice over night in bowl of fresh water.
Drain the rice well and spread it evenly in a steamer lined with muslin or cheese cloth. Cover and steam over a pan of simmering water for about 25-30 minutes or till the rice is tender.
To make the sauce, In a pan warm 1/4 cup of coconut milk over low heat. Add 1 Tablespoon. sugar (Add more to suit your taste), stir till the sugar dissolves. Turn off the heat and set aside.


In pan pour 3/4 cup of coconut milk salt and sugar. Over a medium heat, stir continuously and dissolve the sugar. Bring to a boil. Now add the rice and stir well. Turn off the heat. Cover and leave the rice mixture to stand for 10 – 15 minutes.
Peel the mangoes, cut into slices. To serve spoon the rice on to the serving plates and sprinkle the peas over. Arrange the mango slices on the side and drizzle the sauce over.
Note – Traditionally bamboo baskets are used for steaming. So if you have one go ahead and steam the rice in the basket lined with muslin or cheese cloth as mentioned in the recipe above.