INGREDIENTS

INSTRUCTIONS

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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  Posted by Stephen
Ceideberg; February 19 1993.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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