Type: Desserts and Baked Goods
Also known as "glutinous rice," this gets its name from its high proportion of starch. It is used to make a popular Thai dessert
Prep Time: prep 15 mins, plus soaking overnight
Cooking Time: cook 20-25 mins
Serves: makes 4-6 servings
- 1 cup glutinous rice (available from Asian grocers)
- 3 / 4 cup well-shaken, canned coconut milk
- 2 tbsp crushed palm sugar or light brown sugar
- 2 ripe mangoes, peeled, pitted, and diced or sliced
- 1 ripe papaya, peeled, seeded and sliced
- banana leaves, to serve
- juice of 2 limes
- Put the rice in a bowl and add enough cold water to cover by 2in (5cm). Let soak for 8 hours.
- Drain the rice in a colander. Line the top part of a steamer with soaked, drained banana leaves, or moistened, squeezed-dry cheesecloth. Add the rice and spread in a thin layer. Add water to the bottom part of the steamer, and bring to a boil over high heat. Reduce the heat to medium.
- Steam over steadily boiling water for 20-25 minutes, until the rice is tender. Heat the coconut milk and sugar in a saucepan until the sugar dissolves, then mix into the rice. Cover and leave for 15 minutes.
- Place a scoop of rice on a banana leaf, with the fruit on the side. Drizzle with the lime juice and serve warm.
- prep 15 mins, plus soaking overnight; cook 20-25 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!