Mangoes season is here again. you can see lots of mangoes selling at wet markets and hypermarkets. It is time to prepare dishes with mangoes. Mango desserts, pudding, ice cream cakes, pies and so on and on....
Every holiday trip to Hatyai, Thailand, my family will never miss this Thai delights at the stall in the market place. I was told by my friend who takes the trouble to 'ta pau (pack) 20 packets back to Malaysia. This is really crazy leh.
Very Tempting leh! Don't be shy! Please help yourself!
6 mangoes 0r more (peeled and sliced)
600 gm glutinous rice (washed and soaked overnight, drained)
200 ml coconut milk from 1/2 coconut
120gm sugar (or brown sugar)
1/2 tsp salt
4 -5 pcs screw pine leaves (pandan leaves) - knotted
coconut cream (Mixed)
1 coconut squeezed 250 ml thick coconut milk
1/2 tsp salt
1/2 tsp cornflour mix with little bit of water for thickening
- Put all ingredients A into a steaming tray and steam over high heat till cooked and dry about 30 to 40 minutes. Fluff up with a fork or a pair of chopsticks
- Coconut Cream - put the mix ingredients into a small pot and heat up the cream over low heat. Stirring all the time. Pour into a sauce boat.
- Press glutinous rice into a jelly mould and knock out. Put into dessert bowl or plate
- Arrange mango slices on top. sprinkle coconut cream all over and garnish with toasted sesame seeds or mug nuts. Serve.
Happy Trying Again!