Today we have one of Thailand’s most popular desserts which was shared by Chef Veena Arora, Chef de Cuisine at The Spice Route, New Delhi! Chef Veena was born and brought up in Thailand and has an extremely rich and refined palette in Asian cooking.
This recipe comes right out of her vault of culinary excellence! She is constantly creating new recipes and menu collections for which she prepares well in advance. Also, she has managed to develop a taste for South East Asian cuisine among Indians or at least the ones living in New Delhi! Her recipes are fine-tuned according to spice to allow first-timers to really enjoy the flavour of the dish!
On the other hand, her desserts have sublime flavours with minimum use of sugar and yet her desserts will leave you wanting for more! One such dessert is her Ice Cream Tauhu served in Coconut, Cinnamon and Green Tea flavours!
Mango sticky rice, or Khao Niew Ma Muang as it’s known in Thailand is without a doubt the number one Thai dessert of all time. If you’ve been to Thailand, chances are you’ve eaten mango sticky rice as it’s absolutely everywhere you go!
The sticky rice is soaked for several hours and then steamed over a pot of boiling water. Once the rice is cooked, you add coconut milk with a little bit of sugar and some salt mixed in it. As the rice sits in this mixture, it soaks up the marvellous sweet and slightly salty coconut sauce so that each grain of rice is permeated with this flavour.
White Stick Rice – 30 Grams
Coconut Milk – 60 ml
Sugar – 05 Grams
Salt – 01 Grams
Sesame Seeds (Roasted) – 02 Grams
Ripe Mango (Diced) – 01
- In a bowl, wash sticky rice and let it soak for 8 hours.
- Transfer the sticky rice in muslin cloth and steam it.
- In a large pot, add coconut milk, sugar and salt. Keep stirring it on slow flame till it starts to thicken.
- When the sticky rice is done, pack it with coconut milk, leaving 1 tbsp of coconut milk aside for garnishing.
- Peel the mango and dice it.
- Put sticky rice in a small mould and let it set. De-mould it onto a plate.
- Garnish with a tablespoon of coconut milk and sesame seeds.
- Serve it with dices of mango.
Note: The key here is to use a perfectly ripe mango whose flesh is sweet and smooth.
Recipe By: Celebrity Chef Veena Arora, Chef de Cuisine, The Spice Route
Address: The Imperial
Janpath Lane, Connaught Place,
New Delhi, 110001
Restaurant reservations Number: 011-41116605
Post By: Sakshi Deswal / Appy Bistro