Glutinous rice, soaked for four hours and steamed, then soaked again in warm sweetened coconut milk; served with ripe mango, a salty-sweet coconut sauce (about 2 tablespoons each) and toasted sesame seeds. A Thai dessert balancing sweet fruit with creamy rice.
400g
1litre
500ml
111g
2pinch
1tsp
2piece
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 1litre | — | — | |
| 3 | | 500ml | — | — | |
| 4 | | 111g | — | — | |
| 5 | | 2pinch | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 2piece | — | — | |
| 8 | | 1tsp | — | — |
Tip the glutinous rice into a large bowl.
Glutinous rice · 400 g
Cover the rice with cold water and leave it to soak for at least 4 hours or overnight.
Pour the soaked rice into a colander and drain away all the soaking water.
Line the steamer basket with a piece of dampened muslin cloth, draping it over the edges.
Spread the drained glutinous rice evenly over the muslin-lined steamer basket.
Pour enough water into a large saucepan to come just below the base of the steamer basket.
Water · 1 litre
Set the filled steamer basket over the saucepan.
Bring the water to a boil over high heat, then reduce to a steady simmer and steam the rice, covered, for 25–28 minutes until the grains are tender and translucent throughout.
Pour the coconut milk into a medium saucepan.
Coconut milk · 400 ml
Add the caster sugar to the coconut milk in the saucepan.
Caster sugar · 81 gAdd a pinch of salt to the coconut milk and sugar.
Salt · 1 pinchPlace the saucepan over medium heat and stir until the sugar dissolves, then let the mixture simmer gently for 4 minutes until slightly thickened.
Tip the steamed glutinous rice out of the muslin into a wide bowl.
Pour the warm coconut dressing over the hot rice in the wide bowl.
Stir the rice and coconut dressing together thoroughly until every grain is coated and the liquid is absorbed.
Leave the dressed rice to rest, uncovered, for 15 minutes so it absorbs the coconut milk fully and firms up slightly.
Measure the cornflour into a small saucepan.
Cornflour · 1 tsp
Pour the coconut milk into the saucepan with the cornflour and whisk until completely smooth with no lumps.
Coconut milk · 100 mlAdd the caster sugar to the cornflour and coconut milk mixture.
Caster sugar · 30 gAdd a pinch of salt to the saucepan.
Salt · 1 pinchSet the saucepan over medium heat and whisk constantly until the sauce comes to a gentle simmer and thickens to a pourable, glossy consistency, about 3 minutes.
Use a peeler to remove the skin from each mango, working from top to bottom all the way around.
Ripe mango · 2 piece
Cut the flesh away from the stone in long cheeks, then slice each cheek into neat, even pieces.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Tip the glutinous rice into a large bowl.⏱ 30sResultGlutinous rice |
| 2 | — | | Cover the rice with cold water and leave it to soak for at least 4 hours or overnight.⏱ 4 hrResultSoaked Rice |
| 3 | Soaked Ricestep 2 | | Pour the soaked rice into a colander and drain away all the soaking water.⏱ 1 minResultDrained Glutinous Riceused in step 5 |
| 4 | — | | Line the steamer basket with a piece of dampened muslin cloth, draping it over the edges.⏱ 1 min |
| 5 | Drained Glutinous Ricestep 3 | | Spread the drained glutinous rice evenly over the muslin-lined steamer basket.⏱ 1 minResultDrained Glutinous Rice |
| 6 | 1 litre | | Pour enough water into a large saucepan to come just below the base of the steamer basket.⏱ 20s |
| 7 | — | | Set the filled steamer basket over the saucepan.⏱ 10sResultPositioned glutinous rice |
| 8 | — | | Bring the water to a boil over high heat, then reduce to a steady simmer and steam the rice, covered, for 25–28 minutes until the grains are tender and translucent throughout.⏱ 28 minResultSteamed glutinous riceused in step 13 |
| 9 | 400 ml | | Pour the coconut milk into a medium saucepan.⏱ 20sResultCoconut milk |
| 10 | 81 g | | Add the caster sugar to the coconut milk in the saucepan.⏱ 15sResultCoconut milk and caster sugar |
| 11 | 1 pinch | | Add a pinch of salt to the coconut milk and sugar.⏱ 10sResultCoconut milk and caster sugar and salt |
| 12 | — | | Place the saucepan over medium heat and stir until the sugar dissolves, then let the mixture simmer gently for 4 minutes until slightly thickened.⏱ 4 minResultSimmered coconut dressingused in step 14 |
| 13 | Steamed glutinous ricestep 8 | | Tip the steamed glutinous rice out of the muslin into a wide bowl.⏱ 1 minResultSteamed glutinous rice |
| 14 | Simmered coconut dressingstep 12 | | Pour the warm coconut dressing over the hot rice in the wide bowl.⏱ 30sResultSimmered coconut dressing and hot glutinous rice |
| 15 | — | | Stir the rice and coconut dressing together thoroughly until every grain is coated and the liquid is absorbed.⏱ 1 minResultCoconut-dressed rice |
| 16 | — | | Leave the dressed rice to rest, uncovered, for 15 minutes so it absorbs the coconut milk fully and firms up slightly.⏱ 15 minResultRested glutinous riceused in step 24 |
| 17 | 1 tsp | | Measure the cornflour into a small saucepan.⏱ 10sResultCornflour |
| 18 | 100 ml | | Pour the coconut milk into the saucepan with the cornflour and whisk until completely smooth with no lumps.⏱ 15sResultCornflour and coconut milk |
| 19 | 30 g | | Add the caster sugar to the cornflour and coconut milk mixture.⏱ 10sResultCornflour and coconut milk and caster sugar |
| 20 | 1 pinch | | Add a pinch of salt to the saucepan.⏱ 10sResultCornflour and coconut milk mixture |
| 21 | — | | Set the saucepan over medium heat and whisk constantly until the sauce comes to a gentle simmer and thickens to a pourable, glossy consistency, about 3 minutes.⏱ 3 minResultThickened coconut sauceused in step 25 |
| 22 | 2 piece | | Use a peeler to remove the skin from each mango, working from top to bottom all the way around.⏱ 2 minResultPeeled ripe mango |
| 23 | Peeled ripe mangostep 22 | | Cut the flesh away from the stone in long cheeks, then slice each cheek into neat, even pieces.⏱ 2 minResultSliced ripe mango |
| Total Time | 4 hr 54 min | ||
| Nutrient | Per serving |
|---|---|
| 770kcal | |
| 9g | |
| 32g | |
| 28g | |
| 114g | |
| 32g | |
| 3g | |
| 90mg |
Glutinous rice, soaked for four hours and steamed, then soaked again in warm sweetened coconut milk; served with ripe mango, a salty-sweet coconut sauce (about 2 tablespoons each) and toasted sesame seeds. A Thai dessert balancing sweet fruit with creamy rice.
What you’ll doYou will soak glutinous rice for hours, then steam it on damp muslin until tender. It soaks up warm sweetened coconut milk, and is served with sliced ripe mango, more coconut sauce and toasted sesame seeds.
