mango-sticky-rice-with-coconut-cream-and-pandan-a-sweet-indo-thai-fusion

Mango Sticky Rice with Coconut Cream and Pandan: A Sweet Indo-Thai Fusion

This recipe takes inspiration from both Thailand's iconic Mango Sticky Rice and India's love for creamy desserts, resulting in a sweet and fragrant treat. Feel free to adapt the ingredients based on your preferences!

mango-sticky-rice-with-coconut-cream-and-pandan-a-sweet-indo-thai-fusion
Yields1 Serving
Ingredients
 1 cup Blue Elephant Premium Jasmine rice, rinsed
 1 ½ cups Water
 ¼ cup Isvaari Unsweetened Coconut Milk
 1 tbsp Sugar
 ¼ tsp Salt
 1 Pandan Leaf, tied in a knot (optional)
 1 Ripe Mango, peeled and sliced
 ½ cup Coconut Cream
 ¼ cup Toasted Sesame Seeds
 Fresh Mint Leaves, for garnish
Instructions
1

1. In a saucepan, combine rinsed Jasmine rice, water, coconut milk, sugar, salt, and pandan leaf (if using). Bring to a boil over medium heat.

2. Reduce heat to low, cover the pan, and simmer for 15 minutes, or until the rice is cooked and most of the liquid has been absorbed.

3. Remove from heat and fluff the rice with a fork. Discard the pandan leaf (if used).

4. While the rice cooks, prepare the mango. Peel and slice it into thin strips or bite-sized pieces.

5. In a separate bowl, whip the coconut cream until slightly thickened.

6. To assemble, divide the warm rice between serving bowls. Top with sliced mango, drizzle with coconut cream, and sprinkle with toasted sesame seeds.

7. Garnish with fresh mint leaves and enjoy your Indo-Thai fusion dessert!

This amazing fusion dessert is bound to win you kudos at any dinners, functions, and brunches.

Buy ingredients for thisĀ recipe

Ingredients

Ingredients
 1 cup Blue Elephant Premium Jasmine rice, rinsed
 1 ½ cups Water
 ¼ cup Isvaari Unsweetened Coconut Milk
 1 tbsp Sugar
 ¼ tsp Salt
 1 Pandan Leaf, tied in a knot (optional)
 1 Ripe Mango, peeled and sliced
 ½ cup Coconut Cream
 ¼ cup Toasted Sesame Seeds
 Fresh Mint Leaves, for garnish

Directions

Instructions
1

1. In a saucepan, combine rinsed Jasmine rice, water, coconut milk, sugar, salt, and pandan leaf (if using). Bring to a boil over medium heat.

2. Reduce heat to low, cover the pan, and simmer for 15 minutes, or until the rice is cooked and most of the liquid has been absorbed.

3. Remove from heat and fluff the rice with a fork. Discard the pandan leaf (if used).

4. While the rice cooks, prepare the mango. Peel and slice it into thin strips or bite-sized pieces.

5. In a separate bowl, whip the coconut cream until slightly thickened.

6. To assemble, divide the warm rice between serving bowls. Top with sliced mango, drizzle with coconut cream, and sprinkle with toasted sesame seeds.

7. Garnish with fresh mint leaves and enjoy your Indo-Thai fusion dessert!

Mango Sticky Rice with Coconut Cream and Pandan: A Sweet Indo-Thai Fusion

Leave a Reply