Mango Sticky Rice recipe opportunity for Sheraton Grand Bengaluru Whitefield Hotel and Convention Center.

Spokesperson- Chef Rungtiwa Sorlae

Designation- Thai Cuisine Specialty Chef

Brand- Sheraton Grand Bengaluru Whitefield Hotel

1. Recipe- Mango sticky rice with ice cream

   Ingredients:

• Thai Sticky Rice- 120 gm

• Mango Alphonso- 4

• Coconut- 1 ltr

• Milk/Chaokoh- 400 Ml

• Mango ice cream- 2 scoops

Method:

• Rinse the sticky rice thoroughly with water, gently stirring it by hand to release excess starch. Drain the water twice, then pour cold water over the rice and let it soak for at least an hour or overnight in the refrigerator. After soaking, rinse and drain once more.

• While the rice is cooking, prepare the coconut sauce. In a saucepan, combine the coconut milk, sugar, and salt. Heat gently over medium or medium-low heat until the sugar fully dissolves and the mixture is hot—be careful not to let it boil.

• If your coconut milk is thin, prepare a slurry by mixing cornstarch with 4 tablespoons of water until dissolved. Add half of the slurry to the sauce and stir continuously until it slightly thickens. Adjust the consistency as needed by gradually adding more slurry or water. The sauce should coat a spoon’s back while keeping it pourable.

• After the sticky rice has finished steaming, use oven mitts to carefully remove the bowl. Pour one cup over the rice and stir until the rice has absorbed all of the warm coconut sauce.

• Let the rice and remaining sauce cool to room temperature or warm up a little before serving.

• To serve, place about 1/3 cup of the coconut sticky rice into small bowls or plates. Arrange fresh spoonfuls of the remaining coconut sauce over the mango slices that are on the side, and garnish with toasted sesame seeds. Serve with mango ice cream on the side for an indulgent touch.