Mango & Sticky Rice
1 cup sticky rice
½ cup coconut cream
1 pc. star anise
1 cinnamon stick
1/3 - 1/2 cup Pretty Thai® Ginger-Kaffir Lime Syrup
¼ cup mung beans
Sweet Coconut Cream:
½ c coconut cream
½ t rice flour, mixed with a little water or coconut cream to form a paste
Good pinch of salt
½-1 pandanus leaf – optional, but desirable
2 T white sugar – perhaps more to taste
1). In a bowl, cover the rice with water and rinse carefully to remove excess starch without breaking the grains. Repeat this step 3 times, draining water between each rinse. Cover rice with water and soak overnight. The next day, drain the rice, rinse one more time, drain and place in a metal steamer. The rice should stick together and not fall through the holes of the steamer, however, if you are worried they might, you can line the bottom of the steamer with cheesecloth, making sure that the rice isn’t piled too high in the center or too widely.
2). In the bottom of the steamer, add enough water so that it does not seep into the steamer tray when placed on top or seep in when the water comes to a boil. To the water add the cinnamon, star anise, and half of the pandanus leaf (optional). 3). Bring the water to a boil, add the upper section with rice and cover. Cook for 45 minutes-1hr. The best way to check doneness is to test grains from the area where the mound of rice is deepest. The grains should now be translucent and sticky to the touch. Also, to the eye, the whole of the rice should be stuck together. As the rice is cooking, always make sure there is enough boiling water in the bottom. If you need to add more water, do not add cold water but boil water in a separate pot and add to the bottom of the rice. Additionally, whenever checking the rice and before recovering, wipe down the bottom of the steamer cover.
4). While the rice is cooking, mix the Pretty Thai® Ginger-Kaffir Lime Syrup with the coconut cream.
5). Once the rice is fully cooked, remove from steamer and put it into a glass or ceramic bowl and combine the coconut cream/syrup mixture. It is important to make sure the rice is piping hot to ensure proper incorporation of the coconut cream. Once fully incorporated, it is best to wrap the bowl fully (either with a sealed top or with a towel, and place in a warm place for 15 minutes to let rest. The best result comes from a finished product that is still hot after incorporating the coconut cream.
6). Soak the mung beans for 5 minutes. Drain and pat dry. Place in a dry pan over low heat and toast until fragrant and hopping. Continue to move regularly throughout the toasting process. Once finished, grind in a grinder or use a pestle and mortar to grind.
7). In a small bowl, combine 1/2 tsp. of rice flour with a little bit of water or coconut cream and make a quick paste. In a small saucepan or brass wok, mix the coconut cream and the rice flour paste, stirring rigorously to incorporate. Add the salt and other half of pandanus leaf (if using), then bring to a boil, stirring constantly to ensure the cream does not separate. When the coconut cream has thickened add the sugar and immediately remove the pan from the heat. Stir until the sugar has dissolved. Allow to cool before serving.
8). Peel the mango by holding it in the palm of your non-dominant hand and with a sharp knife in your other, press the blade against the skin, sliding down and away in order to peel the skin. Do not worry if you pull some flesh as this is a difficult technique and will take some time to learn. Once peeled, cut off one cheek of the mango and then slice width wise the length of the mango.
9). Remove the sticky rice from its resting place and place in a bowl or on a plate. Pour the sweet coconut cream over top, sprinkle the ground mung beans over the rice, place the mango on the side of the rice and garnish with fresh Thai Basil leaves.