Mango Pandan Sticky Rice

----- -----  I often miss mango sticky rice. A famous dessert from Thailand. The first time I try this dessert was in 2015. It was the thing that make me miss Thailand so much that I ended up returning to Bangkok almost 10 times. The taste? I can't imagine how I could possibly love this dessert. Truly, May to August is mango season in Thailand. I often find delicious mango sticky rice during this time (from experience). You can find delicious mango sticky rice anywhere you buy it; even a random selection will be delicious.   ----- ----- ***Ingredients:*** - 500 grams of glutinous rice - 1 whole grated coconut - 300 ml of water - 2-3 tablespoons of sugar - 1 tsp of cornstarch - pinch of salt - 3-5 pandan leaves - pandan paste - 500 ml of water for squeezing the grated coconut ----- I really miss this dessert, but I know it's impossible to get to Bangkok right now. So, I just make this at home. I am aware that I cant possibly make it as delicious as the mango sticky rice in Thailand, but I try to make it as close as possible. I even add mung beans, with the green skin removed. I buy them at the supermarket and roast them in a pan until they're crispy.  I cleaned and washed the sticky rice I bought, which was the Thai variety. Interestingly, local sticky rice isn't as tasty and fatty as Thai rice. I cleaned it under running water and strained it, then poured it over the coconut milk I'd squeezed out earlier. I got this coconut milk from grated old coconuts. It's best to get very thick coconut milk, and add a little salt for a savory flavor. I also added three pandan leaves for a very fragrant aroma.     After boiling until the water had evaporate, I divided the rice into two parts and added a little pandan paste to the remaining rice for a green color. This is optional, I just want to add a nice color. Then, I steam the sticky rice for 20 minutes until it was full cooked.   I cooked the remaining coconut milk with 300 ml of water, 2 tablespoons of sugar, a pinch of salt, and a little cornstarch. This is a very sweet custard, and it will be the perfect topping for our dessert today.    I found good quality mangoes. I cut it and placed it on top of the sticky rice, poured the custard over it, and sprinkled it with mung beans.   It's a good way to go this summer. Cheers! ----- See you the next time hive friends! ----- ----- Editing by Lightroom and VN iphone 11 ----- ----- -----