Posts Tagged ‘coconut’

Thai Sticky Coconut Rice with Mango

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I

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LOVE

mangoes

MANGOES. I love them so much I make artistic (stupid)  flower patterns with them and take their picture.

Words to go with this dessert: Refreshing. Or Coconuttiness. Or Mangolicious.

Mangoes are my favorite fruit. And I’m quite a fruity person. I like the smoothness in their taste, and that subtle sweetness when they are at their peak of perfection. And what better way to accompany them than with coconut? This sticky rice has an ooey gooey texture that binds the coconutty flavor of the milk it is cooked in. Most recipes say this takes an entire day to prepare, but I’m very impatient, and I don’t want to wait for my dessert. This takes about an hour. Because when I want it, I want it now (or within the hour). That’s what cravings are made for, instant (sort of) gratification.

Thai Sticky Coconut Rice and Mango Dessert (serves 4)

Ingredients:

  • 1 cup sweet rice (package will say sweet, glutinous, or sticky – all are correct)
  • 1 3/4 cup water
  • 2 ripe mangoes, cut into bite-size pieces
  • 1 can coconut milk
  • 1 Tbsp brown sugar
  • salt
  • coconut flakes
  • 1 tsp. vanilla
  • 1/4 cup sugar
  • 2 tsp. cornstarch with 2 tsp. water, mixed into a paste

Directions:

1) Soak one cup of rice with one cup of water for 20 minutes.

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2) After 20 minutes, add 3/4 cup water, 1/4 cup coconut milk, pinch of salt, and 1 Tbsp. brown sugar to the rice. Mix thoroughly.

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3) Cook in rice cooker until it clicks off. Let steam with the cover on for 5-10 minutes. If you do not have a rice cooker, simmer in a pot on the stove for 20 minutes or until the water absorbs into the rice.

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4) Use a small pot to prepare the sauce. Add remaining coconut milk, pinch of salt, 1 tsp. vanilla and handful of coconut flakes. Obviously I have a rediculously enormous bag of coconut flakes, but that’s just because I wanted to show it off. Just use a handful.

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5) Cook on medium low for 5 minutes, stirring consistently. Do not boil. Stir in the cornstarch and water mixture to thicken the sauce, take the pot off heat. It sure smells co-co-nutty.

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6) To cut cubes out of the mangoes, cut the two largest surface areas parallel to the mango seed. And score squares with knife as seen below.

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7) Invert (flip) the slice so it pops out like so. Spoon the cubes out into a bowl.

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8) To prepare dessert, pile the sticky rice into a pyramid (which I didn’t do a good job of) in the middle of a bowl. Ladle a generous amount of coconut sauce on top. Plop mango slices around the rice.

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9) Eat.

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Chantilly filling

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Ingredients:

  • 1/2 cup evaporated milk
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1/4 cup butter
  • 1/2 tsp. vanilla extract
  • 1 cup flaked coconut

Directions:

1) Combine milk, sugar, egg yolks, butter and vanilla in saucepan.

2) Stir consistently on medium heat until thickened.

3) Remove from heat and add coconut. Let cool and refrigerate for at least 2 hours before using on cake.

Coconut and Panko Fried Shrimp

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 This recipe was pretty easy but in order to get that crispy breaded coating you need to follow the steps.  I use to combine or skip steps because I was lazy and they never turned out quite right.  You will need a bowl of tempura flour (or regular flour), a bowl with one whisked egg, and a plate with a mixture of coconut flakes and panko bread crumbs.  I also won’t tell you how to serve it as a side dish, main dish, appetizer, or something.  If it were up to me, I’d just make a pound of shrimp and eat that for dinner.

Coconut & Panko Fried Shrimp (serves 2-4)

Ingredients:

  • 1 pound of de-veined, butterflied shrimp
  • 1 cup of tempura flour
  • 1 egg
  • 1 cup of panko bread crumbs
  • 1 cup of coconut flakes
  • 3 cups oil 

Directions:

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  1. De-vein and butterfly 1 pound of shrimp. Basically that means slitting both sides of the shrimp, one side should have the poop tract and the other side would butterfly the shrimp in half.  Pour 1 cup of tempura flour in bowl, whisk one egg into another bowl, and combine 1 cup of panko crumbs with 1 cup coconut flakes on a plate.
  2. Dredge shrimp in tempura flour. Shake off excess flour, coat with egg mixture. Shake off excess egg, coat in panko/coconut mixture, set aside.  Halfway through this process, heat 3 cups of oil on medium high on your stove.  Use a small pot deep enough so the shrimp are fully covered in oil, assuming you don’t own a deep fryer.  If your stove knob goes up to 10, set it to 8.
  3. Place 4-5 shrimp in at a time.  Too many will cause the oil to either bubble over or the oil temp to go down, something bad always happens when I do too much too fast.  When shrimp is golden brown, use tongs or wire mesh to scoop up onto plate lined with paper towel to drain.

This is how I served mine, with a side salad:

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