MANGO AND STICKY RICE, MADE WITH FRESH COCONUT CREAM

How to have a Thai festive feast. Chef Andy Oliver shares Thai recipes

THIS is a classic Thai dish and making it with fresh coconut cream makes all the difference. The dessert uses pandanus leaf, which is kind of the vanilla pod of Asia. They are best fresh so search them out at an Asian supermarket. If fresh isn’t available, you can sometimes find them in the freezer section. For the fresh coconut cream: 5 coconuts 2 pandanus leaves 1 litre water For the sweet rice and mango: 200g sticky rice, soaked for five hours in cold water 1 pandanus leaf, optional 125ml rich coconut cream 100g white caster sugar 1 tsp sea salt 2 ripe mangoes (ideally yellow Thai ones) For the sweetened coconut cream: 100ml coconut cream 1 tsp rice flour, mixed with a little water or coconut cream to form a paste pinch of sea salt 2 tbsp white sugar, or to taste 1 tbsp sesame seeds, lightly toasted FIRST make the coconut cream. Put water in a pan and bring it almost to the boil, add the pandanus leaves (tied in a knot).

Crack the coconuts and prise the flesh from the shells, peel the dark skin from the outside of the coconut meat.

Chop the coconut flesh roughly and add to a blender.

Pour hot water over the coconut flesh, removing and discarding the pandanus leaves.

Blend the coconut flesh and hot water until the flesh is chopped very fine (you can use a stick blender for this if you prefer).

Now squeeze the contents of the blender in a clean tea towel over a bowl until all the liquid is extracted. Discard the pulp. Allow the coconut liquid to sit in the bowl in the fridge for 20 minutes before removing and skimming the thick coconut cream from the top.

Set aside to use later. To make the mango and sticky rice: first wash the rice, and then soak in cold water for 4-5 hours. Drain the rice and place in a heatproof bowl and steam over a medium heat for about 30 minutes.

Meanwhile, to make the sweetened coconut cream, place the coconut cream, salt and pandanus leaf in a small saucepan over low heat and sprinkle in the rice flour while whisking continuously. Heat the mixture to a simmer and cook until thickened (a few minutes) then add the sugar and stir until well combined.

Remove from the heat and cool, set aside for later. To make the sweet rice: mix the coconut cream, sugar and salt in a bowl and stir until the sugar and salt have dissolved.

When the rice is cooked, remove from the steamer and place into a bowl.

While still hot, pour the sweet coconut liquid over the rice and stir to combine well, then cover and set aside in a warm place for 15 minutes to absorb.

To assemble, peel the mangos and cut into elegant slices.

Add the rice to each of your serving bowls, top with slices of mango and garnish with sweetened coconut cream and a sprinkle of toasted sesame seeds. Serves 4. – Independent