Mango Delight AKA ‘Mango and Sweet Sticky Rice’ by Marni Xuto
Mango and sweet sticky rice is a classic Thai dessert, it can be found being served as street food in Thailand and all over the world. This is such a simple and delicious recipe that you just must try.
Ingredients
- 1 ripened mango-peeled and cubed
- 200g sticky rice - washed and soaked for 24 hours.
- 45g sugar
- 180 ml organic coconut milk
- 120 ml water
- 2 tbsp. desiccated coconut (optional)
- 1/2 tsp. salt
- 6-8 mint leaves
Tools
- Titanium Chef Patissier XL
Method
- Drain the starch water and wash the sticky rice a few times.
- Put the washed rice and 120 ml of water in the Kenwood cooking chef XL bowl.
- Attach the Stir Tool, Stir Assist Clip and fit the heat shield.
- Set the temperature at 100 Degree Celsius, Minimum stirring speed for 3 minutes.
- Cook with splashguard fitted.
- Use the spatula to scrape the inside bowl, if required.
- Add the coconut milk, sugar and salt into the bowl.
- Set the temperature at 80 Degree Celsius, Minimum stirring speed for 10-12 minutes.
- Assemble the sweet sticky rice and mango into 4-6 cute timbers, Scatter the desiccated coconut and garnish with mint leaves. Serve immediately.