It’s been a while, but I am back!
Six and a half months of travelling are now sadly over, and it’s back to reality in the UK.
I’m not quite ready to forget my exotic adventures though, and so I have a super summery recipe from my time in Asia to share with you.
As I mentioned in my previous post, while I was in Chiang Mai, Northern Thailand, I took part in an all day cooking course at an organic farm.
(This photo is skinny me – I’ve come home a good stone heavier and now am on a serious diet and exercise kick to lose it again!)
After a starter of coconut soup with shrimps, delectable mains of sweet and sour stir fry and a green chicken curry, plus pad Thai to take home, we set to making a traditional Thai dessert – perhaps the most well known of all – mango sticky rice.
You can find it on the dessert menu of any restaurant in Thailand, and it’s as simple as it sounds, just fresh mango with coconut sticky rice.
I don’t actually like sticky rice, it’s far too chewy and dense, but when the texture is loosened a little by the coconut milk, sweetened with palm sugar balanced with a pinch of salt, and paired with the mango, it’s sort of ok.
What I like most about it though is the presentation. You can do it how ever you like, but with a little natural blue colouring in the rice, sesame seeds scattered on top and a flower to decorate, I was more than pleased with how mine turned out.
The recipe below is from the cookbook I got to take home, and if you happen to be in Chiang Mai I would highly recommend the school I went to, which was Thai Farm Cookery School.
Mango Sticky Rice
- 1 cup steamed sticky rice (there are some good instructions for cooking here)
- 1/2 cup (125ml) coconut milk
- 1 ripe mango, peeled and sliced
- 1-2 tbsp palm or brown sugar
- 1/4 tsp salt
- 1 tbsp roasted mung beans
- 1 pandan leaf (this might be tricky to get outside of Asia, so you could substitute with a vanilla pod)
Put the coconut milk and pandan leaf or vanilla pod in a saucepan and heat until boiling. Remove from the heat, take the leaf out, and add the sugar and salt to taste.
Transfer to a bowl and add the steamed sticky rice, mix well. You can add some food colouring if you like, we had a blue flower for ours, but it isn’t essential.
Put the rice on a plate and sprinkle with the mung beans. Add the sliced mango and arrange to look pretty, using flower or leaf garnishes if you have them.