Recipe by: Sandy Lo

Source: Pok Pok by Andy Ricker

Serves 6-12

Ingredients

Salty-Sweet Coconut Cream

  • 2 cups unsweetened coconut cream (preferably boxed)
  • 1 ½ Tbsp. granulated sugar
  • 1 ½ tsp kosher salt
  • 1 fresh or frozen pandan leaf, tied in a knot (optional)

Sweet Sticky Rice

  • 2 ½ cups uncooked Thai glutinous rice, soaked in water to cover, for 2 hrs or overnight
  • 1 cup unsweetened coconut cream
  • ½ cup granulated sugar
  • 1 Tbsp. kosher salt
  • 1 fresh or frozen pandan leaf, tied in a knot
  • 3 large ripe Thai mangoes, peeled
  • ~ 1 Tbsp. toasted sesame seeds for garnish (optional)

Instructions

Make the Salty-Sweet Coconut Cream Topping

  • Combine the 2 cups coconut cream, sugar and salt in a small pot. Add the pandan leaf.
  • Set the pot over high heat, bring mixture to simmer (don’t let it boil), then decrease heat to low.
  • Cover and cook until cream has thickened slightly and is infused with pandan flavor, about 10 min.
  • Remove and discard the pandan leaf.
  • Cover the cream keeps at room temp for up to 2 hours.

Download PDF here: Thai Mango and Coconut Sticky Rice_Sandy Lo

Advertisements