MANGO AND STICKY RICE
Happy Monday my chestnuts !
I think it’s safe to say that this it is, winter is here and it’s really cold outside, my tiny down jacket is in place under my coat and my iphone doesn’t work anymore because of my freezing fingers. But the good news is, yes there is one ! You have to look for the bright side of things, exotic fruits are out, they invaded the shelfs of your favorite local grocery store so, in order to put some sunshine in your mouth and to try to extend my holidays in Thailand (I’m telling you all about it in a few weeks, I promise!) here are the mango with coconut milk and sticky rice 2.0… This recipe is ultra easy, 10 minutes tops, perfect if you’re looking for an improvised desert or an improved snack, or even for a greedy breakfast. Plug in your rice cooker, turn the heat on and tropics land on your 3 square meters kitchen.
To make this « mango and sticky rice » for 4 people you will need:
- 170g of sticky rice,
- 20 cl of water,
- 20 cl of coconut milk,
- 3 teaspoon of superfine sugar,
- 2 little mangos,
- 1 thin pastry sheet,
- mango ice cream,
- and for the decoration, mint and mango coulis…
First of all, take your rice cooker and put the coconut milk, the water, the rice and the sugar. Stir a little and start the machine: zero difficulty but a lot of fun, you’ll see. While your rice is cooking, peal the mangos and cut them into little pieces in order to make a kind of fruit tartare, then store in the fridge. Now, let’s get to the crunchy part of your desert, take a round cookie cutter (that you will also use for setting) and cut circles into the pastry sheet, you need to make two for one person. Once your pastry sheet circles done, put them on your baking tray covered with baking paper. Bake at 180°C under the grill for 2 minutes tops. Take the pastry sheets out and leave them to cool.
You should normally hear the rice cooker bell, take your plates and plate up your deserts with the round cookie cutter. Start with stuffing the cookie cutter with sticky rice, press it well then gently put a pastry sheet circle on top, then put your mango tartare, then another pastry sheet circle, and make a scoop of ice-cream and put it on top. It can be passion fruit, mango or even lemon ice cream, and if it’s home-made it’s even better, otherwise I’m sure you find some very fine brands that’d do it… And enjoy!
Oh and the I-made-a-desert-in-less-than-3-minutes-but-I-show-off-as-if-I-was-a-Michelin-starred-chef tip: fill a syringe (found at the drugstore, with no needle you know…) with mango coulis and make tiny tiny little dots in your plate, add a few mint leaves and you can star in a cooking show. Sweet kisses.