I've eaten this once at a Thai food stall, not in Thailand but in Summit Subang Jaya. Sometimes there are Thai fairs and I love to go there for their food.
I made them in sushi form. Cute? LOL.
Remember few months back I said the weather was weird with durians in April? (not refering to durians from anywhere, but local durians. Our family only consumes durian grown few kilometers from town) I'm glad this year it's better. There was an obvious 3 months of drought, from May right up to August.. It was pretty hot right?
And it was this drought that will give us bumper harvest of Mango soon. And for that I mean local Malaysian Mangoes.
BTW, I'm seeing rambutan fruiting everywhere now in the Malay villages.
Thai Mango Rice Sushi
Recipe source: Wendyywy
Mango, as much or little as you like.
200gm glutinous rice (sweet sticky rice)
Enough water to cover
65ml undiluted coconut milk
1 tsp sugar
¼ tsp salt
1. Soak rice with water for 1 hour, minimum.
2. Put rice in a microwavable vessel with lid or just cover with cling film. Zap on high for 3 mins. Rest for 5 and zap on high for another 3, rest for 5 mins.
3. Meanwhile, mix coconut milk with sugar and salt. Set aside.
4. Zap on high for another 2 minutes and remove from microwave.
5. Pour coconut milk over rice and immediately stir rice so that the milk will cover each grain of rice.
6. Replace lid and let rice sit for 30 minutes.
7. Serve rice with coconut milk sauce and mango.
Coconut Milk Sauce
100ml pandan infusion (boil ½ cup water on low heat with some pandan leaves for 10 minutes, and measure out 100ml)
150ml undiluted coconut milk
2 Tbsp sugar
1 tsp cornstarch
Small pinch of salt
1. Combine everything and cook on medium low heat while stirring slowly.
2. When bubbles start to appear on the sides of pot and the mixture seems to start thickening, turn off the heat. If the gravy is overcooked, the coconut milk might split and no longer taste freshly coconutty.
3. Let the gravy cool down. It will thicken further when it cools down. Thickens even more when chilled.