Thai peach sticky rice
Fun facts about me:
1. I don’t have a sweet tooth
2. Because of fact no.1, when I travelled to Thailand back in 2019, I completely forgot to try the Thai most popular dessert: mango sticky rice! I guess I was too focused on Pad Thai, rice and curries...
But it’s never too late and so I made a homemade version using fresh seasonal peaches. The recipe requires a few important steps to make sure the rice is cooked to perfection, but totally worth the effort and trust me, it’ll be like travelling to Thailand while just standing still.
270g glutinous rice
1 can coconut milk
70g caster sugar
A pinch of salt
1 tbsp cornstarch
3 ripe peaches
Sesame seeds for garnishing
Rinse the rice with cold water until this last runs completely clear. Drain, place in a bowl and cover with more cold water soaking it for at least two hours if not overnight.
Pour some water in a saucepan, place the steaming basket and cover it with a clean tea towel. Place the rice, cover it with the towel and steam for 15 minutes. Once done, move it into a bowl to cool.
In a small pot, stir the coconut milk and the sugar and simmer for a few minutes. Pour a generous amount of the mixture on the rice, keeping a bit aside for later.
Mix the cornstarch with some cold water. Pour it in the pot with the leftover coconut sauce and stir until it thickens.
It’s time to serve: place the rice in a dish, gently lay the sliced peaches next to it, top with the coconut sauce and sprinkle with sesame seeds.