Thai Coconut Sticky Rice with Mango

Thai Coconut Sticky Rice with Mango

Sweet & exotic

One of my most impressive travels was, by far, backpacking in South East Asia. Even though it’s already been a couple of years ago, all the fantastic adventures still linger in my mind. The sights, the sounds, the smells and oh yes, the tastes!

Today I like to share a delicious recipe that you can get on almost every street corner in Thailand: coconut sticky rice with fresh mango. How can something so simple be so good?! Traditionally sticky rice is soaked overnight and steamed, not boiled. However with this recipe I hope to offer you a quick alternative. Just choose whatever method you prefer most.

In Thailand sticky rice with coconut and fresh slices of mango is eaten as a dessert pudding. Exotic, sweet and scrumptious. You’re going to love it!

 

 

Thai Coconut Sticky Rice with Mango
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup Jasmine Rice or Sticky Rice
  2. 1 can Coconut Milk
  3. 2-3 tbsp Sugar
  4. 1 ripe Mango
  5. Optional: Black Sesame Seeds
Instructions
  1. In a cooking pan add 1 cup Jasmine Rice, 1 can of coconut milk and 1 cup water. Bring to the boil. Let it cook, while stirring occasionally. Make sure the rice doesn't burn (add extra water if needed). Cook for a long time, 15-20 minutes, until the rice has really softened and the coconut milk is reduced.
  2. Peel the mango and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into cubes.
  3. Serve the rice with the fresh mango and sprinkle over some black sesame seeds.
  4. Enjoy!
Notes
  1. The traditional method: If you would like to prepare the sticky rice traditionally, then soak overnight and steam the rice in a steamer. Prepare the reduced coconut milk with sugar seperately and serve together with mango and sesame seeds.
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Veggie Chocolate Bean Chili

Vegetarian Chocolate Bean Chili

Excited, not afraid to hide it!

Whenever I manage a vegetarian version of a dish that’s as good or even better as the original, it always gets me really psyched up. This is one of them: a Chili sin Carne (a Chili without Meat) or my veggie chocolate bean chili recipe. Yes, you heard me right. Chocolate & Chili. Just linger on that thought for a moment. It’s good, isn’t it?

Then, when you’ve decided to start cooking, put on your favorite lazy sweatpants, because this is comfy food as comfy as it can get. Warm, hearty and flavorful. With a hint of cinnamon, rich chocolate and a punch of chilipepper, this makes a delicious bean chili.

Serve it with your favorites, for example tortilla, rice, cilantro, lime and a big dollop of yogurt, crème fraiche or sour cream. Yes, more please!

Veggie Chocolate Bean Chili
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 Red Onion
  2. 2-3 Garlic Gloves
  3. 1 tsp Cumin Seeds
  4. 1 Red Chilipepper
  5. 1 tsp ground Paprika
  6. 1 tsp dried Oregano
  7. 1 pinch of Cinnamon
  8. 1 Carrot
  9. 1 Parsnip
  10. 2 Bell Peppers (red & green)
  11. 2 sticks of Celery
  12. 1 can Chopped Tomatoes
  13. 2 cans Beans (kidney, butter, black or a mix)
  14. 1 1/2 ounces (50 gram) 70% Dark Chocolate
  15. pinch of Salt & Pepper
  16. Optional: tortilla's, rice, lime, fresh cilantro and a big dallop of yogurt, sour cream or crème fraiche
Instructions
  1. Start by preparing all the veggies. Finely chop 1 red onion, 2-3 garlic gloves, 1 chilipepper, 2 sticks of celery and 2 bell peppers. Peel and chop 1 carrot and 1 parsnip.
  2. Fry the chopped red onion and garlic in a hot pan with oil, until nearly brown.
  3. Add all dried spices & seasoning (1 tsp cumin seeds, 1 chopped fresh chilipepper, 1 tsp ground paprika, 1 tsp dried oregano, 1 pinch of cinnamon). Let fry for a few minutes.
  4. Add the chopped veggies (1 carrot, 1 parsnip, 2 bell peppers en 2 sticks of celery) and cook for 10 minutes.
  5. Add 1 can chopped tomatoes and 2 cans of beans of your liking. Reduce the heat and cook for 30 minutes more.
  6. Add 1 1/2 ounces (50g) of 70% dark chocolate, broken into pieces, and stir for 5 minutes until the chocolate has melted. Season with a pinch of salt & pepper.
  7. Serve with for example: tortilla's, rice, lime, fresh cilantro and a big dallop of yogurt, sour cream or crème fraiche.
  8. Enjoy!
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Mexican Sweet Corn Cookies

 Mexican Sweet Corn Cookies

Funky Veggies

Another feisty veggies recipe that just makes me happy! As my recipe collection grows and the more I experiment in the kitchen, the more I realize how versatile vegetables can be. 

These 5 ingredient Mexican sweet corn cookies are just perfect!

For this recipe I’ve used corn flour, so these delicious little treats are also great for gluten free eaters. Delicious with white cheese such as feta crumbled over. Yes, more please!

Mexican-SweetCorn_Cookies

 

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