We always order this delicious dessert at our Corner Thai restaurant. Literally, that's the name of the restaurant, "Corner Thai." My husband cannot get enough of this, and when I figured a short cut way of making it, he was estatic!
Serving size: 2 big servings!
Ingredients:
1 ripe mango-sliced
1 cup sticky rice (gao nep)
1 small can coconut milk (I used 5.6 oz Chaokoh Thai brand)
3 tbsp sugar
pinch of salt
Preparation:
Soak rice in a bowl of water for 10 minutes. Water level should be at least 1/4 inch from top level of rice.
Cook in microwave on high for 4-5 minutes. The rice is cooked when it's translucent.
Reserve 3 tbsp coconut milk for garnishing. In a small saucepan, heat up sugar and remaining coconut milk on medium heat until it boils. Add a pinch of salt (to taste) to sauce. Let it cool alittle.
Add the sauce to the sticky rice and mix thoroughly.
Serve with mango slices and reserved coconut milk.
See, pretty simple...but such a guilty pleasure.
Comments
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