Mango & Sticky Rice (Recipe)

~ This is Day 15 ~

For having a not-so-sweet tooth, there are few desserts that I crave for. With this self-quarantine and almost every restaurant is closed, the only way to satisfy that craving is to make it at home yourself. Luckily, this dessert/snack is incredibly easy to make at home.

Here is fresh Mango with Sticky Rice (also called glutinous rice) with a Coconut Sauce, Toasted White Sesame Seeds, and Mint.

Serves 6.

  • 2 cups glutinous rice, soaked overnight
  • 2 cups water
  • 2 13.5oz cans coconut milk
  • ½ cup palm sugar (more if you like it to be sweeter; substitute brown sugar if you don’t have palm sugar)
  • 1 tsp sea salt
  • Mangoes
  • Garnish: sesame seeds, mint, Thai basil

Soak rice in cold water overnight. Drain completely. Add 2 cups water and cook rice until tender. 10 minutes set to steam in rice cooker is enough.

In a pot, melt palm sugar and salt in coconut milk. Do not bring mixture to a boil. Pour half of the coconut milk into the rice and mix thoroughly. Reserve the other half for pouring over the rice on the plate with the mangoes. Garnish with toasted white sesame seeds and fresh herbs.

Recipe: Coffee Soil

I totally forgot that I have already featured coffee soil in my other posts. I mostly use coffee soil for ice creams and desserts but it could also be used for savory dishes. I also use decaffeinated coffee beans for this recipe.

  • 9 oz. sugar
  • 3 ½ oz. cocoa powder
  • 3 oz. finely ground coffee
  • ½ oz. salt
  • 5 oz. butter, melted

Mix all the dry ingredients in a bowl or KitchenAid stand mixer, pour in the melted butter and thoroughly mix to combine. Bake at 300°F for 1 hour. Let it cool and crumble either with fingers or in a food processor.

Sample dishes:

Cheesecake with Citrus

This was the third and final course to my Friendmas dinner of 2017.

I originally wanted to make a new chocolate dessert but I do that too often. Then I thought about cheesecake. I had planned this to go with blood orange because it’s perfect for winter but none of the Whole Foods Markets in NYC had blood oranges the weekend of Christmas (I looked and I called) so I had to resort to Cara Cara navel oranges instead. Then, the Whole Foods that I did the majority of my Christmas shopping at was out POM pomegranate juice!!! Because I wanted to dye the juice with pomegranate juice. Argh, the struggles of shopping in NYC…

THEN, when I was making the honeycomb, I accidentally measured the glucose in milliliters instead of grams and that basically fucked up everything. I didn’t want to make it again because I was tired so boo hoo, no honeycomb. The cheesecake by itself was still delicious. The base had enough texture to balance out the creaminess and softness of the cheesecake so all was well.

Here is Cheesecake made of Mascarpone, Cream Cheese, Crème Fraîche, Orange Zest, Lemon Zest, and Grand Marnier, with Streusel on the bottom, and Orange Jelly on top, served with Citrus Sorbet.

Plans for Friendmas 2017

This is actually my first Friendmas dinner party! I haven’t had a Christmas Eve off in six years!!! It’s been a weird year and it’s weird to have both eves on a Sunday.

But since I usually go all out during my Friendsgiving dinner parties, I am going light with this dinner. I came up with this menu in one evening.

Ocean Trout Tartare
Meyer Lemon, Jalapeño, Rice Krispies
(1st course)

Duck with 5 Spice
Celeriac Purée, Pommes Fondant, Shanghai Bok Choy
(2nd course)

Cheesecake with Citrus
Mascarpone Mousse,
Streusel, Citrus Sorbet
(3rd course)

Excited!!

Pear Tart with Maple Ice Cream

This was the fifth and last course to my Friendsgiving 2017 dinner.

Originally, I had planned a Cranberry & Pear Tart with Almond Cream – a dessert that I haven’t made before and that I was excited about! But two days before the big day, I was craving more traditional Thanksgiving flavors so I decided to make a pear tart because if you don’t satisfy your cravings, very bad things can happen next… e.g. a sweet-tooth rampage.

I would have been totally okay with just serving a wedge of Pear Tart but to make it nice, I also served it with some homemade Maple Ice Cream and Ground Candied Pecans.

Chocolate Caramel Bombé with Kahlúa

This was a chocolate dessert that I had created at Jasmine’s. A bombé is traditionally a frozen dome-shaped dessert with two or more layers of ice cream. In mine, the layers were Caramel and a Kahlúa Whipped Crème Fraîche encased in Dark Chocolate, served with Coffee Whipped Cream, Graham Crackers, and Chocolate Mint.