Black Sticky Rice Pudding

Black Sticky Rice Pudding with Red Adzuki Beans and Coconut Cream

 

Black Sticky Rice Pudding, with Red Adzuki Beans and Coconut Creamserves 6 to 8

 

Ingredients

1 cup uncooked black glutinous "sticky" rice

1/2 cup red adzuki beans

2/3 cup unrefined palm sugar "gula melaka", or to taste

10 cups water, more or less as desired

thick coconut milk, to serve

Method

1. Soak rice and red beans overnight in cold water.

2. The next day, drain, and replace with 10 cups of fresh water, and bring to a boil over high heat.

3. Let simmer for about an hour or more, or till the rice and beans split and are cooked till soft. Stir once in a while so the grains don't settle at the bottom and and burn, and top up water as needed, though at the end, the water in the pot will be mostly gone and the rice will be pretty much like porridge. I like it less thick and sticky so I add more water than normal.

4. Stir in the chopped up palm sugar till dissolved, then remove from heat.

5. Scoop into bowls and serve warm with a generous spoon of thick coconut milk over. For summer/tropical weather: Refrigerate leftovers, and then serve with a scoop of coconut or vanilla ice cream as a cold dessert.

 

 

http://mummyicancook.blogspot.sg/2012/02/black-sticky-rice-pudding.html

 

 

 

Seafood Risotto

 

Ingredients

This recipe serves 4.

2 cups Carnaroli rice
8-12 prawns (shelled and keep the heads aside)
8 scallops
2 big squid (sliced into rings)
800g chicken broth (Dilute with 0.5l water)
1 carrot (sliced)
2 tomatoes (chopped and divide in 2 portions)
1 onion (chopped and divide into 2 portions)
4 cloves garlic (2 sliced and 2 mashed)
2 teaspoons dried mixed herb
Dry white wine (Chardonnay)
60g butter
Olive oil
Salt and Pepper

Directions

Boil the chicken broth with prawn heads, carrot, 1 portion each of the chopped tomatoes and onion and the mashed garlic. Put stock aside.

Season the scallops with salt and pepper.

In a cast iron pan or a heavy bottom saute pan, heat the pan until very hot. Add plenty of oil in the pan and add the scallops.

Do not touch the scallops until a nice brown crust has formed. Once a nice crust has developed, flip it over and add a tablespoon of butter. Tilt the pan a littler and splash the scallops with the hot butter oil. Cook for another minute and remove it from the pan.

Place the scallops on a piece of paper towel to drain off the excess oil. Put aside.

In the same pan, heat olive oil and saute garlic until before it browns. Add the remaining tomatoes and all the seafood. Saute the seafood for a minute. Add white wine and cook for another minute. Add salt, pepper and the mixed herbs. The seafood should just be 80% cooked at this stage. Transfer and put aside.

Heat up the pan again with butter and olive oil. Add remaining onion and sweat until before it turn brown. Add the Carnaroli rice and coat the rice with the butter and onion. Pour in the white wine and allows the rice to absorb the liquid.

Once the wine is fully absorbed by the rice, add the liquid from the stir-fried seafood to the pan. Add the stock in few stages (on average three), allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed.

When the rice is just tender but still firm to the bite (al dente), add the seafood and cook for another minute or until the seafood is cooked and the rice starchy and ready.

Spoon the rice to serving plate and arrange the prawn, squid and seared scallop on top. Garnish with fresh dill.

Use only fresh seafood and ingredient

Sear the scallop to golden brown

Cooking the seafood in a separate step prior to the rice

Sweat the chopped onion in butter

Coat the rice with butter and onion and end off with white wine

Stir continuously until the stock is almost completely absorbed

Return the seafood to the pan

 

Spoon the rice to serving plate and arrange the seafood on top. Garnish with fresh dill.


http://chefandsommelier.blogspot.sg/search/label/Recipe?updated-max=2012-08-27T13:50:00%2B08:00&max-results=20&start=20&by-date=false


 

Spicy Korean Chicken with Rice Cakes

Spicy Korean Chicken with Rice Cakes
from Beyond Kimchee

1 lb (450g) boneless, skinless chicken thigh, diced
1/2 lb (250g) Korean rice cake sticks
1/4-1/2 cabbage, diced
8-10 perilla leaves, sliced
1/2 large onion, sliced
1 medium sweet potato, sliced into 1/4" thick wedges
2 tablespoon grape seed or canola oil
2-4 tablespoon water
more perilla leaves and toasted sesame seeds to garnish

For the sauce:
3 tablespoon Korean chili paste
2 tablespoon low sodium soy sauce
2 tablespoon Korean chili flakes
2 garlic cloves, minced
2 teaspoon curry powder
1 teaspoon ginger powder
2 tablespoon rice wine
1 tablespoon sugar
1 tablespoon sesame oil
dashes of pepper

1. Combine all the sauce ingredients in a small bowl. Toss the chicken pieces with 1/2 the sauce and mix. Set aside.

2. Soak rice cakes in hot water until ready to use and drain (if using fresh rice cakes, you don't need to soak it).

3. Drizzle oil in a cast iron skillet, spread the chicken and top with vegetables (only 1/2 the amount of perilla leaves) and rice cakes. Drizzle the remaining sauce over and bring the skillet over med-high heat.

4. When you hear the loud sizzling noise from the skillet, toss to coat everything with the sauce. Continue to cook for about 2 minutes. Add the water to create steam to cook and reduce the heat to medium. Continue to cook, about 7-10 minutes, stirring occasionally.

5. When chickens are cooked through and potatoes are tender, add the rest of the perilla leaves and heat through. Everything should be slightly browned at this stage.Toss gently so that you don't break the potatoes.

6. Sprinkle with sesame seeds and garnish with more perilla leaves. Serve hot.

 

 

http://myfoodaffair.blogspot.sg/search/label/Korean

 

 

 

 

砵仔糕 – Claypot Pudding

Ingredients: (makes about 10 bowls)
粘米粉 (rice flour) 80g
澄麵粉 (wheat starch) 70g
片糖 (brown slab sugar) 250g
清水 (water) 650ml

 

Method:
Sieve the rice flour and wheat starch into a mixing bowl.
Add 250ml water and mix evenly.

*Note* add the water slowly in small amounts, and mix after adding the water each time – if you add all the water at once the flour and starch will soak up the water very quickly, resulting in a very dry mixture and the need to add more water!! You should end up with a watery batter mixture like in the third picture below.




Heat 400ml of water in a saucepan, and once it boils add the slab sugar.
Once dissolved, add the batter and take it off the heat immediately.
At the same time, prepare the steamer with water, and heat the water until it boils.
Keep stirring the mixture until it has been mixed thoroughly (see second picture).It should be quite a watery mixture but a bit thicker than the batter in step 1.
Brush boils with oil, and divide the mixture into the bowls.


Place bowls into a steamer on high heat for about 15-20 minutes.


After steaming, remove bowls – I found that condensation from the metal steamer usually drip onto the bowls so tip the bowls to get rid of the excess water.

Leave to cool, and then unmould using a flat butter knife (or similar).

*Note* don’t unmould too quickly! Otherwise the puddings will stick to the knife.




http://helsberry.com/2008/04/%E7%A0%B5%E4%BB%94%E7%B3%95-claypot-pudding/


 

砵仔糕 Sticky puddings with red beans

材料及份量：

粘米粉100g
片糖110g
糯米粉1/2湯匙
紅豆3湯匙
澄麵50g
水2杯

製法：

紅豆用清水浸1小時（水的份量必需要浸過豆面），然後再用大火煲至腍為止，

瀝乾水份備用。

在預先準備好的碗或砵內塗上油備用。

用篩將全部粉類材料混合篩一次，以1/2杯水拌勻備用。

燒滾1 1/2水，加入片糖煮至全部溶解，趁熱撞入粉槳中，用木杓不停攪動拌勻。

將混合好的粉槳倒入碗內至九成滿，加入紅豆，猛火蒸約20分鐘即可。

 

小貼士：

若紅豆浸的時間越長，煲的時間便可以稍為縮短，但紅豆一定要煲得夠腍，否則便會不好吃。
煲紅豆時宜多放些水並用慢火煲，因為紅豆會吸收水份，很容易煲乾。

Ingredient and Portion:

rice flour 100g
glutinous rice flour 1/2tbsp
slab sugar 110g
red beans 3tbsp
tang flour 50g
water 2cups</ol>

Cooking Steps:

Wash red beans and soak in water for 1 hour. (Water must be enough to cover beans)
Boil beans in water until soft. Drain well and reserve for later use.
Grease several small cups/bowls or plastic containers.
Sift all the flours together, add in 1/2 cup of water and combine well to form smooth paste.
Bring 1 1/2 cup of water to the boil, add in sugar and cook until melted. Pour sugar mixture into flour mixture, stirring all the time until well combined.
Divide mixture into greased cups or containers, spoon in red beans, and steam over high heat for 20 minutes until set

:

Reduce cooking time of beans if you soak beans in water for a longer period of time.
Use more water when boiling red beans because they tend to soak up water easily.</ol>



http://www.openrice.com/english/recipe/detail.htm?recipeid=322

Nasi Lemak

Ingredients:

Nasi Lemak:

3 cups basmathi rice
1 1/2 cups coconut milk
2 cups water
1 small knob ginger & 1 red onion (grind into paste)
3 pcs pandan leaves (tight into knot)
1 stick lemongrass, smashed
salt to taste
• 
  

Side Dishes:

  6 boiled eggs (cut into half)

• 1 bunch of kangkong, fired with garlic and set aside (or u may use cucumber)
• 200g medium-sized ikan bilis, deep-fried till golden brown and crunchy
• 
  

Sambal Tumis:

• 100g dried chillies, soaked in water, boiled and blended
• 100g shallots, blended
• 15g garlic, blended
• 40g dried shrimp paste (belachan), baked or roasted about 15 minutes
• 1tbsp tamarind paste (mixed with 5tbsp of water)
• Salt and sugar to taste

Method:

Nasi Lemak:

1. Wash rice in cold water and drain. Soak in coconut milk for 10 minutes.
2. Heat up rice cooker and 1 tbsp of oil. Fried ginger and red onions paste until fragrant.
3. Add in rice with water. Then pandan leaves and lemongrass.
4. Cook rice in rice cooker as per rice cooker instruction.

 

Sambal Tumis:

1. Soak dried chillies in boiling water for 20 minutes drained.
2. Then put chillies, shallots, garlic and belacan with some water into the blender and grind till fine.
3. Heat wok and add in some oil. Keep frying the chilli paste until it changes colour and fragrant. (Keep adding oil when frying ~around 1/2 cup of oil).
4. Add tamarind juice. Cook until the chilli mixture turns a little dark red colour. Add in sugar and salt to taste.

http://janechew.blogspot.sg/search/label/%E7%83%B9%E9%A5%AA%EF%BC%88cooking%29


 

Spicy Tom Yom Fried Rice

9 grains rice is good for health

has a firm and springy texture

ingredients for this simple fried rice are 1 tbsp of grapeseed oil

tom yom paste, green chillies, kaffir lime leaves,

shrimps, egg and cooked 9 grains rice and bacon chips * optional

fry the bacon bits till fragrant and crisp, add in the garlic, tom yom paste, kaffir lime leaves

and coantinue to stir fry till fragrant, add in the shrimps

and continue to stir fry till the shrimps are cooked

add in the cooked 9 grains rice and fry till well combined with

the paste mixture. Push the tom yom rice aside and add in 2 eggs

and push back the rice to cover the eggs and the eggs cook for

5 secs before mixing it together with the rice . Add in some sea salt

to taste. Off the heat and serve while it is piping hot :)

As easy as ABC

 

 

http://www.elinluv.com/2011/01/spicy-tom-yom-fried-rice.html#more

 

 

 

Mango sticky rice

Mango:

1  ripe mango – Peel and slice the mango.

Sticky Rice:

1  cup  Sticky Rice (glutinous rice)

The  Traditional Method Using a Steamer:

Rinse then soak the sticky rice in enough water to cover the rice  for at least an hour or overnight. Steam the sticky rice for about 20 minutes and will become translucent when done.

The Microwave Method: 

Rinse then soak the sticky rice for 10 minutes in warm water in a bowl.  The water level should be just above the rice, which comes out to be 1  cup of rice and a little over 1 cup of water (about 10% more). Cover the glass bowl with a dish and cook in  microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the  bottom. Some of the rice is translucent or cooked and some still has white  center or uncooked portion.

Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice  should be translucent. If it needs more cooking, heat up again and check every 3  minutes or so.

Coconut Milk:

1  cup coconut milk (I used Kara coconut cream)

2  pinches salt

2 tablespoons sugar (I reduced to 1 tablespoon)

Method:

Heat the coconut milk in a pot over medium heat. Stir  constantly and let the coconut milk simmer. Add sugar and  salt. Remove from heat.

Putting the sticky rice and coconut milk together:

Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5  minutes. The hot sticky rice will absorb all the coconut milk and should be a little mushy.

Place the sticky rice on a small plate and the sliced mango beside the rice.  Spoon the remaining coconut milk on top of the mango and sticky rice.

Enjoy!

Source: http://www.thaitable.com/thai/recipe/mango-on-sticky-rice

Korean Spicy Topokki

Topokki or dukbokki is a popular Korean street food that is made of rice cake sticks, fish cakes and gochujang. You can spot the street vendors selling this popular snack food all day long. Because of it's popularity, lots of variation had been created. Most of it are spicy but there is also a sweet and salty variety that uses oyster sauce as a base. Some added ramen, cheese, seafood, curry, meat, chicken, etc.

~Serves 4

Ingredients:

• 1 lb of topokki (rice cake sticks), wash in cold water and drain.
• 2 pieces of fish cakes, slice into rectangle pieces
• 1/2 carrot, cut
• 300ml anchovy stock
• 2 Tbsp. gochujang (hot pepper paste)
• 1 Tbsp. ketchup
• 1 Tbsp. cane sugar
• 1/2 Tbsp. mirin
• Salt and pepper to taste

Garnish: Chopped scallion and toasted sesame seeds.

Method:

1. To make the anchovy stock: 300ml hot water + 1 tsp. anchovy granules. If you don't have the anchovy granules, boil 1/4 cup of dried anchovies in 300ml water for 10 minutes.

2. In a flying pan, add in the anchovy stock, gochujang and sugar and let it boil. When boiling, add in the rice cake sticks and carrot. Turn the heat to low and let it simmer, stir occasionally for 5 minutes.

3. Add in the rice cakes, ketchup and mirin. Keep stirring until the rice cake is cooked through or soft. Taste one to check for doneness. Season with salt and black pepper.

4. Serve on a plate and garnish with scallion and sesame seeds.

 

 

http://belachan2.blogspot.sg/2013/01/korean-spicy-topokki.html#more

 

 

 

Claypot Chicken Rice

 

Ingredients:

2 cups Jasmine rice, washed and drained

3 cups chicken stock (I used can chicken broth)

2 whole chicken leg, wash and cut into pieces

6-7 pieces shitake mushroom, soaked and cut into ½

2 Chinese sausages, soaked, sliced thin and fried

2 pieces thick salted fish, fried

1 inch fresh ginger, bruised and sliced

Marinade:

2 tbsp sweet soy sauce

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp chicken bouillon powder

2 tbsp Chinese cooking wine (shiong hua wine)

2 tbsp sesame oil

1 tsp ground black pepper, plus some for sprinkle

Garnishing:

a handful cut scallion/green onion

Yield 2-3 person

Method:

1. Combine cut chicken, mushroom with seasoning and ginger in a medium bowl, marinade for 1 hour or overnight.

2. Wash rice until water clear, drain and add in chicken stock into a claypot, cover and bring to boil at low heat. Cook about 15 minutes or until holes are formed on top. Then stir rice from time to time to avoid sticking or sitting on the bottom.

3. Then spread marinated chicken and mushrooms, Chinese sausage on top, cover and cook with low heat until rice is dry and chicken pieces are cooked, about 15 mins. Use a wooden spatula to whip chicken and rice together. Then over again and cook for another 5 minutes. Remove claypot from heat.

4. Sprinkle fried salted fish on top, cover and leave to stand for 10 mins or until rice is dry and fluffy.

5. Sprinkle some cut scallion and ground black pepper on top before serve warm.

Note: If your rice is a new crop, reduce the chicken stock/liquid ,if not your rice won't dry and fluffy instead it's will be very sticky .

 

http://www.myasiankitchenny.com/2009/05/claypot-chicken-rice.html


 

Summer Rolls (Viet Rice Flour Roll)

 

This is a part of the genius of Vietnamese cooking - how simple ingredients can be crafted into something that is both flavorful and attractive and these rolls reflect that talent. This makes a beautiful finger food or appetizer and serve them for lunch on a hot summer day, that is why it is called ' summer roll'.

Ingredients:

For dipping sauce
3 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam
3 tablespoons fresh lime juice
2 tablespoons water
2 1/2 teaspoons packed brown sugar

For rolls12 large shrimp in shell (21 to 25 per lb), peeled
3 oz vermicelli rice-stick noodles
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
8 (8-inch) rice-paper rounds plus additional in case some tear
48 fresh cilantro leaves (from about 1 bunch)
48 fresh mint leaves (from about 1 bunch)
1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long julienne strips

Method:

Make sauce:Stir together all sauce ingredients in a small bowl until sugar is dissolved.

Make rolls:Add shrimp to a 4- to 5-quart pot of boiling salted water, then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes.

Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.

Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.

Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.

Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks,and 6 scallion strips, horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling.

Transfer summer roll, seam side down, to a plate and cover with dampened paper towels.

Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.

Cooks’ notes:

Summer rolls can be made 4 hours ahead and chilled, covered with dampened paper towels and then with plastic wrap. Bring to room temperature before serving.

 

 

http://lilyng2000.blogspot.sg/2008/09/summer-rolls.html

Vietnamese Peanut Hoisin Dipping Sauce

• 1/2 cup water
• 4 Tbsp. creamy peanut butter, I used Jif reduced fat
• 4 Tbsp. Hoisin sauce
• 2 Tbsp. sugar

Put all in a blender and puree until smooth. Store any leftover in the refrigerator.

Chopped toasted peanuts for garnish

In a sauce bowl, add in the blended peanut hoisin sauce and garnish the top with some chopped toasted peanuts.

http://belachan2.blogspot.sg/2009/03/vietnamese-summer-rolls-and-best-peanut.html

 

 

Spam Fried Rice

Spam Fried Rice Recipe
Serves 2 | Prep Time: 10 minutes | Cook Time: 10 minutes
Ingredients:
3 cups overnight steamed rice
2 1/2 tablespoons oil
3 large eggs, lightly beaten
2 cloves garlic, minced
6 oz Spam, cut into small cubes
1 cup frozen mixed vegetables, defrost
Salt, to taste

Seasonings:
1 1/2 tablespoons soy sauce
1/2 tablespoon fish sauce
1/4 teaspoon sesame oil, optional
3 dashes white pepper

Method:
Break up the lumpy overnight rice with the back of the spoon or fork, or with your hand.

Mix all the ingredients for the Seasonings in a small bowl.

Heat 1/2 tablespoon of the oil in a wok over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces. Set aside.

Reheat the wok with the remaining 2 tablespoons oil and stir-fry the garlic until aromatic.

Add the spam pieces and stir-fry until light brown before adding the mixed vegetables. Stir to combine well.

Add the rice into the wok and use the spatula to stir-fry continuously until the all the ingredients are well blended.

Add the Seasonings into the wok, blending it well with the rice and ingredients.

Return the cooked eggs into the wok and combine with the rice. Dish out and serve immediately.



http://rasamalaysia.com/spam-fried-rice/2/
 

Claypot Chicken Rice, Rice Cooker Recipe

Ingredients
(Serves 2-3)
- 1 cup rice
- water to cook rice
- 1/2 chicken (about 650g), chopped
- 2 lup cheong/Chinese sausages, soaked in hot water for 5 minutes before removing wax covering*, slice diagonally
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- a piece of ginger
* thanks reader Michell for sharing the tip via comments 

Tools
- rice cooker
- grater

Directions (Step-by-Step Photos)
 

1. Marinade chicken pieces with dark soy sauce and oyster sauce.

  

2. Grate some ginger and squeeze the pulp to get about 2 tsp ginger juice. According to my mum, this step is very important but when I’m busy, I just substitute this step with a few slices of ginger. Add the juice to the marinated chicken pieces.

3. Slice the lup cheong diagonally.

4. Wash rice and add water to cook rice. Set to cook.


5. Open the lid of the rice cooker to check when the rice is almost 3/4 cooked (the water is almost dried up). Each rice cooker is different and will take different timing to reach this state. for mine, it takes 20 minutes.


6. At this point, add the chicken, lup cheong and a few slices of ginger. I did not add the leftover marinade sauce as it will cause the rice to become soggy. Close the rice cooker lid and continue cooking. My rice cooker cook for a further 20 minutes before it sounds the chime indicating the rice is done . You should “keep warm” the food for at least another 20 minutes after the rice is cooked to ensure that the chicken and lup cheong is cooked through.


7. Use a spatula to mix the ingredients thoroughly with the rice. After doing so, your rice will become brown from the soy marinade. Garnish with fried shallots and chopped spring onions.

 

http://www.noobcook.com/chicken-lup-cheong-rice/



 

Mango sticky rice

Mango sticky rice 

Mango:

1  ripe mango – Peel and slice the mango.

Sticky Rice:

1  cup  Sticky Rice (glutinous rice)

The  Traditional Method Using a Steamer:

Rinse then soak the sticky rice in enough water to cover the rice  for at least an hour or overnight. Steam the sticky rice for about 20 minutes and will become translucent when done.

The Microwave Method: 

Rinse then soak the sticky rice for 10 minutes in warm water in a bowl.  The water level should be just above the rice, which comes out to be 1  cup of rice and a little over 1 cup of water (about 10% more). Cover the glass bowl with a dish and cook in  microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the  bottom. Some of the rice is translucent or cooked and some still has white  center or uncooked portion.

Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice  should be translucent. If it needs more cooking, heat up again and check every 3  minutes or so.

Coconut Milk:

1  cup coconut milk (I used Kara coconut cream)

2  pinches salt

2 tablespoons sugar (I reduced to 1 tablespoon)

Method:

Heat the coconut milk in a pot over medium heat. Stir  constantly and let the coconut milk simmer. Add sugar and  salt. Remove from heat.

Putting the sticky rice and coconut milk together:

Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5  minutes. The hot sticky rice will absorb all the coconut milk and should be a little mushy.

Place the sticky rice on a small plate and the sliced mango beside the rice.  Spoon the remaining coconut milk on top of the mango and sticky rice.

Enjoy!

Source: http://www.thaitable.com/thai/recipe/mango-on-sticky-rice