I wanted to replicate that dessert so bad so I browsed the net and found many different recipes out there, so it was a little hard to choose which one would be close to the kind I tasted at the party. Fortunately, I am able to put a recipe together.....
This dessert is a "cousin" to our very own "Biko" or is a variant of Biko or vice versa (click here for my post on Biko). The reason I said that is because they share common ingredients, i.e. glutinous rice or sticky rice, coconut cream and sugar, but the method of preparation is different from each other thereby resulting to different end products.
Here's what separates the two:
First, the consistency of the Thai sticky rice is so moist, as the rice is saturated with coconut sauce. Whereas the Philippine Biko is drier as we cook the rice a little passed "al dente" stage, which means the rice grains are soft and yet firm. Second, the Thai sticky rice uses coconut sauce for toppings, whereas the Philippine Biko is topped with "latik" ( "ganusal" in Pangasinan), or sometimes topped with toasted flaked coconut. In other words, Thai sticky rice is wet that you have to scoop the rice out with a spoon while the Philippine Biko is dry, and can be sliced. Both kinds are very good.
I made this dessert using both white glutinous rice and purple rice
and they turned out really good.
The purple rice is maybe another cousin...
maybe a third cousin. (*..")wink, wink!
so close to the one I tasted at the party....
Rinse and soak 4 cups of glutinous rice in water overnight.
Cook sticky rice either by steaming method or rice cooker method.(to cook rice in rice cooker,
refer to my post on Biko, recipe #7, click here)
While the rice is cooking make the Coconut Sauce:
1-1/2 cans coconut cream
1/2 cup white sugar
1/4 tsp salt
Cook this mixture in a pan over medium heat,
stirring until sugar is dissolved.
Stir in 1 tsp vanilla extract, a secret ingredient
Spread cooked rice on a dish and pour Sauce 1 over it.
Let the sauce soak into the rice.
(can also stir/mix sauce and rice together)
1/2 can coconut cream
1/4 cup sugar
1 tsp Tapioca starch dissolved in a little bit of water.
Put ingredients in a sauce pan and cook over medium heat, stirring
until sugar is dissolved and sauce is thickened a little bit.
Add a 1/2 tsp of Vanilla extract....or a drop or 2...
that's a secret ingredient.
with an ice cream scooper onto a platter,
then pour Sauce 2 over rice. Arrange mango slices along side.
Note: the amount of coconut milk and sugar to use in this recipe
is totally a personal preference.
If you want this dessert to be sweeter,
then add more sugar,
if you want to use more coconut cream,
there's nothing wrong with that either.
put Sauce 2 in a separate bowl
and place it along side the plate.
Here's a simpler way to make the Coconut Sauce:
Dissolve the Tapioca starch in a little bit of water and mix it in with the remaining coconut sauce in the pan, continue to heat it up, stirring, until the sauce is slightly thickened....
This is Sauce 2.
Don't forget to add in the secret ingredient!
Update 5-2-11...See post on how to steam rice with an improvised steamer, click here.