COURTESY KCC
Thin slices of mango garnish a mound of sweet sticky rice.
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Learn about various types of rice and the proper ways to cook them on the opening episode of Season 5 of “What’s Cooking Hawaii?” hosted by chef Grant Sato, who will prepare this sweet Thai dish. The show airs at 7 p.m. Wednesdays on KFVE, repeating at 3 p.m. Saturdays.
- 2 cups Thai sticky rice
- 4 cups water
- 1 piece pandan leaf (pandanus, or hala)
- 1 mango cut into thin slices or small diced
- Black sesame seeds, for garnish
- >> Coconut syrup:
- 1 cup coconut milk
- 1/2 cup of palm sugar or brown sugar
- 1/2 teaspoon salt
- >> Salty syrup:
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
Soak rice in water at room temperature for 8 hours or overnight.
Drain rice and place in a steamer basket lined with pandan leaf; steam 20 minutes.
While the rice is steaming, make coconut syrup: In bowl, place coconut milk, sugar and salt, and mix until granules are dissolved. Set aside.
Remove rice from steamer basket and place in bowl with sweet syrup. Mix well. Set aside.
Line another bowl with plastic wrap and neatly arrange mango pieces, then fill bowl with rice. Set aside.
For salty syrup: In small bowl, place water, sugar and salt, and mix well until granules are completely dissolved. Set aside.
Place a plate on top of the bowl of mango and rice. Invert to release the plastic-wrapped mound of mango and rice, remove wrap, drizzle with salty syrup and garnish with sesame seeds. Serves 2.
Nutritional information unavailable.
