Who doesn’t love mango, and when combined with glutinous rice – it tastes divine!
I have loved this dessert since I ate it in Bangkok about 25 years ago. It was my first visit then, and my friendly Thai guide insisted that this was a dessert that I had to eat. Indeed, it was really delicious and it still is one of my favourite til’ today.
Recently, I happened to receive a huge mango from Yangon, and instantly thought of making this dessert. Now, I have done this many times in the typical Thai way, but I tried a new healthier version and it was divine too! The secret lies in the virgin coconut oil – a tiny amount goes a long way.
So here it goes – I am sure you will agree that not only is it a fragrant dish, but it tastes absolutely yummy as well.
300g white glutinous rice
2 pandan leaves – cleaned and knotted*
1 tsp virgin coconut oil**
2 tbsp hot water
½ cup coconut cream
1 tsp icing sugar
½ tsp salt, plus a little extra to taste
Remove any impurities from the rice, rinse and soak in water for about 1 hour.
Drain the rice and put onto a steamer, add ½ tsp salt, mix and add the 2 knotted
pandan leaves. Steam for 15 minutes or until cooked.
Remove from the heat, place the rice in a bowl and add 1 tsp of virgin coconut oil.
Mix well and keep aside.
Pour 2 tbsp of hot water to the coconut cream, add a pinch of salt and the icing sugar.
Cut the mango to your desired size, either small squares or into slices.
Now for the act to come together: Get a nice palm size helping of the rice, place on a serving plate, and then place the mangoes on it. Pour the coconut cream over it. Enjoy!
* Tie a simple knot in the pandan leaf – it becomes small enough to throw into a rice pot or steamer, and releases its oils into the food better
** Virgin coconut oil can be obtained from the health food section in larger supermarkets, or in health food stores