Sticky Rice with Mango Coconut with Air Ginger

One of my favorite desserts to order in Thai restaurants is Fresh Mango Sticky Rice. Don't get me wrong, cheesecakes and chocolate mousse is too much, but there is something very satisfying about this somewhat savory dessert with bright flavors and fresh fruit sweetness. So ... as I do with many of my restaurant favorites, I have tried recreating Mango Sticky Rice myself, of course giving something extra by adding a molecular touch. The ginger air that you can see at the top, is very light, but since the ginger stick packets, such a hit a little goes a long way. The air is full of flavor and gives the overall whole dish a little tang that really enlivens the mango and coconut flavors. All-in-all a very successful dish that was very popular in the country. You may also be interested to know about the following recipe khao neeo mamuang

Ingredients

1 1/2 cups uncooked short-grain white rice

2 cups of water

1 1/2 cups coconut milk

1 cup white sugar

1/2 teaspoon salt

1/2 cup of coconut milk

white 1 tablespoon sugar

1/4 teaspoon of salt

1 tablespoon cornstarch

3 ripe mangoes, peeled and sliced

1 tablespoon sesame seeds toasted

Addresses

1. Combine rice and water in a saucepan; put to boil; Cover and reduce heat to low. Cook over low heat until water is absorbed, 15 to 20 minutes.


2. In a separate saucepan, mix 1 1/2 cups of coconut milk, 1 cup of sugar, and 1/2 teaspoon of salt over medium heat. Bring to a boil, remove from heat, and reserve. Stir the cooked rice into the coconut milk mixture, cover, and let it cool for an hour.


3. Sauce: Mix 1/2 cup of coconut milk, 1 tablespoon of sugar, 1/4 teaspoon of salt, and cornstarch in a saucepan. Put to boil.


Ginger air: 1 tablespoon of pasta ginger (found in the produce section of most stores) 1 cup of water 2 grams of soy lecithin Instructions:


Mix the pasta lecithin, water, and soy ginger in a bowl with a mixer. Once a foam forms on top, let it rest for 3 minutes.

Repeat so the foam should continue to grow. Set aside for 3 more minutes.

Plate your rice and mango slices, with toasted sesame seeds and sauce.

The "air" to dessert the spoon as a garnish.

Conclusion: double the recipe for the sauce, it is delicious and I wish you more than I had done from the beginning. Also, using light coconut milk works just as well and you will feel less guilty about this treatment.