| Cooking Instruction : |
| 1. |
This classic Thai dessert combines fresh mangoes with cocnut milk and sticky rice. (or glutinous rice).
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| 2. |
Cover sticky rice with water and soak overnigt.
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3.
|
Drain the rice and cook in a steamer for 45 minutes.
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| 4. |
In a saucepan, simmer together coconut milk, 100g sugar and a pinch of salt for about 5 minutes, stirring from time to time.
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| 5. |
Then packthe rice into a boel firmly, pressing it down pour about 3/4 of finish coconut milk over the sticky rice stir well close the bowl with lid.
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| 6. |
Peel and slice as many medium-sized ripe mangoes as will provide half a mango per serving.
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| 7. |
Serve sticky rice with each slice with a fan of mango and spoon over the remaining sweet coconut milk.
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| 8. |
Makes 4 to 6 servings. |
