This post is also available in:
Français (French)
As you may have noticed, I have an almost obscene passion for this “exotic” fruit that is mango. It goes without saying that this Thai dessert as good as simple, consisting of rice, coconut milk and mango is one of my favorite desserts.
You start to know me, I always try to revisit the basic recipes to bring a little originality and another dimension in terms of flavors. The addition of vanilla in the sticky rice seems an obvious choice because rice, coconut milk or mango go particularly well with this spice. To go with the dessert I also created a lime-mint fluid gel to bring acidity and even more freshness. The taste will certainly make you think of virgin mojito, only the bubbles are missed. This gel is not mandatory for this dessert, you can very well reserve some of the coconut milk mixture, add a tsp of cornstarch to thicken it, heat it and use it as an accompaniment.
Rice needs to soak at least 6 hours, I strongly advise you to plan an extra day or do this step early in the day if it is for an evening meal. You can prepare the lime mint gel the day before and keep in the fridge and soak the rice in water at night.
Soak rice in cold water for 6 hours or overnight
Rinse and drain the rice.
Make a few holes in parchment paper, place it in the bottom of a steam basket or steam cooker.
Place the rice in it, place the basket on top of a pan half filled with boiling water, cover and cook for 25 to 30 minutes.
In a saucepan, bring coconut milk, sugar, salt and vanilla seeds from the pod and the pod to a boil.
Cook for 2 minutes over medium heat.
remove the vanilla bean and pour the milk over the rice, mix and let sit for at least 20 minutes so that the rice absorbs everything.
Collect the zest of a lime for decoration.
boil 250 ml of water and infuse the mint leaves and lime juice.
In a saucepan add the infusion, granulated sugar and agar-agar, mix well and bring to a boil.
Cook for 2 minutes, let cool and place the mixture in the refrigerator so that it can turn to jelly.
Once its a jelly, using a blender, mix the mixture to obtain a fluid gel.
Plating suggestion: Fill a round cookie cutter with rice.
For the mango rose cut the 2 mango cheeks then slice thin strips lengthwise, place one by one on the rice starting from the center to form the rose.
Sprinkle the top with sesame seeds and lime zest and serve with hints of gel all around the plate.
a video of the plating will be available on Cooknvibe's Instagram
Ingredients
Directions
Soak rice in cold water for 6 hours or overnight
Rinse and drain the rice.
Make a few holes in parchment paper, place it in the bottom of a steam basket or steam cooker.
Place the rice in it, place the basket on top of a pan half filled with boiling water, cover and cook for 25 to 30 minutes.
In a saucepan, bring coconut milk, sugar, salt and vanilla seeds from the pod and the pod to a boil.
Cook for 2 minutes over medium heat.
remove the vanilla bean and pour the milk over the rice, mix and let sit for at least 20 minutes so that the rice absorbs everything.
Collect the zest of a lime for decoration.
boil 250 ml of water and infuse the mint leaves and lime juice.
In a saucepan add the infusion, granulated sugar and agar-agar, mix well and bring to a boil.
Cook for 2 minutes, let cool and place the mixture in the refrigerator so that it can turn to jelly.
Once its a jelly, using a blender, mix the mixture to obtain a fluid gel.
Plating suggestion: Fill a round cookie cutter with rice.
For the mango rose cut the 2 mango cheeks then slice thin strips lengthwise, place one by one on the rice starting from the center to form the rose.
Sprinkle the top with sesame seeds and lime zest and serve with hints of gel all around the plate.
a video of the plating will be available on Cooknvibe's Instagram