1/2 C Sticky rice, cooked
1 T White Sugar
1 pinch Salt
½ C Coconut milk
½ C Coconut cream
1-2 leaves Pandanus leaves
1/2 Mango, ripe, peeled, and chilled
Warm coconut milk ,cream and pandanus leave stir constantly, let simmer.
Add sugar and salt. Stir constantly
Remove from heat and pour over cooked sticky rice.Mixed well and covered with cling wrap
(Let sticky rice absorb coconut milk for 15 minutes in room temperature.)
Serve with sliced, chilled mango.
Serves: 1–2 person with ice cream or cream
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and are intended to be reference only.
Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.