Shoua, a friend back in Berkeley really loved this Thai dessert. At first I thought was a weird combination since Hmong people usually only eat sticky rice with meat or sticky rice stuffed with banana but when she introduced me to this dessert I thought it was a pretty smart dish. The key to making this a good dessert is having perfect ripe sweet mangos. My sisters and I have made this several times and it turned out just as delicious as at the restaurant.
Ingredients for 4 servings
- 2-3 cups of sticky rice
- palm sugar
- 2 ripe mangos
- 2 cans of coconut
1. Have sticky rice ready. Soak overnight and steam.
2. On the side, prepare the sauce. Have a pot. Boil coconut and 10-15 pieces of sugar palms. Stir constantly until sugar palms melt. taste and add more sugar if desire.
3. In a bowl, put your steamy hot sticky rice in, and add about 1/2 a cup of coconut sauce first and mix. Then slowly add a bit more if you like, only enough to make it not sticky. the result should be slightly gooey.
4. Skin your mangos, cut into thin small slices.
5. On a plate, put some sticky rice, and some slices of mangos side by side, and pour some more of the hot coconut/sugar palm sauce over the mango and sticky rice.
6. Optional: a sprinkle of sesame seeds.