INGREDIENTS

INSTRUCTIONS

This classic Thai dessert combines fresh mangoes with coconut milk and
sticky (or glutinous) rice.  The latter may be bought in any Asian food
store.
Cover 250 g of sticky rice with water and soak overnight. Drain the rice
and cook in a steamer for 45 minutes (line the top of the steamer with
cheesecloth or, at a pinch, a tea-towel and spread the rice out in it).
Then pack the rice into a bowl firmly, pressing it down.
In a saucepan, simmer together 700 mL thick coconut milk, 100 g sugar and a
pinch of salt for about 5 minutes, stirring from time to time.
Pour half over the rice then refrigerate for at least an hour. Peel and
slice as many medium-sized ripe mangoes as will provide half a mango per
serving.
Turn the rice-cake out of the bowl and slice it thickly Serve each slice
with a fan of mango and spoon over the remaining sweet coconut milk.
Makes 4 to 6 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald 1/12/93.
Posted by Stephen Ceideberg; February 19 1993.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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