| Thai Sticky Rice with 4 Toppings ~ 3 cups sticky white rice washed (note there is also black sticky rice) 1 1/2 cups coconut milk 1/2 cup thick coconut milk (no these are not the same) 1 1/2 cups sugar 2 tbsp salt 1 tsp cornstarch dissolved in a little water Preparation 1. Cook the thick coconut milk with a little salt and a little starch. Set aside. 2. Soak the sticky rice in hot water for 15 minutes. Strain and cook over steamer for 40 minutes or until done. 3. In a mixing bowl, dissolve the sugar and salt in coconut milk. Add cooked sticky rice and stir until well mixed. Cover and let stand for 15 minutes. Coconut Custard Topping ~ Na Sirikaya 1 cup thick coconut milk 1 cup palm sugar 1/2 cup sugar 7 eggs 1 tbsp rice flour 1. Dissolve rice flour in coconut milk. Set aside. 2. Beat eggs and combine with palm sugar and regular sugar. Stir until the sugar dissolves. 3. Add coconut milk, stir well. Pour the mixture into a 9 inch pie plate. 4. Cover and steam for 15 minutes. Open the cover and steam for 45 minutes more. Dried Fish Topping ~ Na Pla Hang 1/2 cup pounded (mortar & pestle) dried fish 1/2 cup finely chopped shallots 1/2 cup sugar 3 tbsp oil 1. Heat the oil to fry pounded dried fish with shallots, until the shallots are lightly browned. 2. Sprinkle with sugar. Toss lightly until well mixed. Remove from heat and cool. Sweetened Palm Topping ~ Na Luk Tan 1 can sweetened palm (luk tan or look tan), sliced 1/2 grated coconut 2 tbsp sesame seeds, roasted 1/2 cup sugar 1/2 cup coconut milk 1 tsp salt 1/2 tbsp tapioca starch dissolved in 1 tbsp water 1. Mix coconut milk with salt and tapioca starch. Cook over low heat. Set aside. 2. Mix sugar with sesame seeds. 3. To serve: put sticky rice in a serving dish. Top with sweetened palm, sprinkle grated coconut. Pour over with coconut cream and top with sugar and sesame seeds. Shrimp Topping ~ Na Goong 1/2 cup shrimp, cut into small pieces 1/2 cup grated coconut 3 drops red food coloring 1 tbsp shallots, chopped 1 tbsp salt 1/2 tsp pepper 1 tbsp sugar 1 tbsp cilantro (coriander leaves), finely chopped 1 tsp magrood leaves, finely chopped ( Magrood leaves are the leaves from the Asian fragrant lime ) 2 tbsp vegetable oil 1. Drop red food coloring on grated coconut. Mix well and set aside. 2. Heat oil and stir-fry chopped shallots. Add shrimp, grated coconut, salt , pepper and sugar. Stir-fry until well blended. Add the cilantro and magrood leaves. Mix a few times. Remove from heat. |
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