Coconut Sticky Rice with Mango…

April is an important month for the Lao people across the globe. It is a month of celebrations, family gatherings, and community festivals. April marks a period of renewal,  and according to ancient scholars it is a time when the length of day exceeds that of night, hence appropriate to start anew, with increasing light over darknness – a wish for what is to come. We welcomed the Buddhist year of 2555 in a three days of elaborate rituals, on April 13-14-15. It goes without saying that I’ve been really busy, not only welcoming the New Year, but also planning many community projects. This of course added much to my scattered brain as of late, and contributed to a huge writer’s block…

So, this post will have to stand on its own, a simple recipe without the usual accompanying story, nonetheless a continuation to the sticky rice segment. This is what you can whip up with left over sticky rice, a sweet and fragrant dessert.

Ingredients:

20120518-170822.jpg

  • 2 cups of cooked sticky rice
  • 1 1/2 cup coconut cream
  • 1/2 cup sugar
  • 1/2 tsp of salt
  • 2 ripe sweet mangoes
To make Coconut Sticky Rice:
Heat coconut cream in a sauce pan with salt until hot (NOT boiling), then add sugar and stir until all is dissolved
Add the cooked sticky rice and stir frequently so it doesn’t stick to the pan, and let simmer 5 minutes

20120518-170926.jpgTurn off stove and let cool 30 minutes, the rice will continue to absorb the cream

20120518-171001.jpgServe with sliced mangoes; sprinkle toasted sesame seed for added crunch (optional)

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2 Responses to Coconut Sticky Rice with Mango…

  1. Sithilert "Jack" says:

    My all-time favorite dessert! Thanks for the recipe. I didn’t realize it was so easy to make. Going to try it this weekend, can’t wait!

  2. girlgonegranola says:

    I really shouldn’t read your blog this late at night – Now I’m hungry! 😉

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