Thai Sticky Rice w/Mango

Ingredients 
100g Glutinous Rice 
60ml Water 
3 Tablespoons of Sugar 
200 ml Coconut Milk (fr pkt) 
A couple pinches of Salt 
A little cornflour solution 
2 Mangoes 


Preparation 
1. Soak the glutinous rice in some water (enough water to cover it) for 3 hours. Wash till water is not so cloudy. Drain away water. 
2. Steam the rice for 25 minutes to cook it through. When cooked, set aside. 
3. In a sauce-pan, over low heat, put in the water, coconut milk, salt and sugar. Stir till sugar dissolves and thicken with a little cornflour solution. Take away from heat. 
4. Reserve about 1/4 cup of coconut sauce to drizzle on before serving. Mix in the rest into the sticky rice. Stir & mix well. 
5. Peel the mango and slice the flesh into thin slices or cut into cubes. 
6. To serve, put a portion of the sticky rice on a plate, followed by a layer of mango slices, and drizzle some of the coconut sauce over the top. 

**The Glutinous rice is sometimes mixed with ordinary rice grains. Better, if can get 'pure' Glutinous rice only.


by rachael

Mango Pomelo Sago

Ingredients

2 ripe mangoes
250g sago pearls
100ml Carnation Low Fat Evaporated Milk
100ml fresh milk
500ml Marigold Peel Fresh Mango juice
3 wedges pomelo
3 tablespoon sugar
150ml water


Method

1. Boil 150ml of water and sugar until sugar dissolves. Leave syrup to cool.

2. Cut mangoes into cubes.

3. Peel pomelo wedges into small pieces.

4. Put sago pearls into a pot of boiling water. Stir and cook until transparent. Pour cooked sago pearls into a sieve. Rinse under running water and drain.

5. Mix syrup, mango cubes, sago pearls, evaporated and fresh milk in a bowl. Add pomelo and mix well. Serve chilled.


by passion

Mango Chiffon Cake

(A) 
5 egg yolks 
40g castor sugar 
110 g cake Flour 
1/4 tsp baking powder 
80 ml milk 
80 gm mango puree - fresh or from phoon huat 
60ml corn oil 

(B) 
5 egg whites 
40g castor sugar 
1/2 tsp cream of tartar 

Hand beat the yolks with sugar with a whisk. 
Add in milk and mango puree to mix well. 
Mix in the corn oil to mix. 
Add in sieved flour with the baking powder. 
Mix well. Set aside. 
Using mixer, beat egg whites, cream of tartar and sugar, high speed till it is stiff. 
Mix in the egg yolk mixture gently and gradually. 
Pour into medium size chiffon tin and bake 50-60 mins till done at 170C. 
Invert tin to cool well before removing.

By Traveller

Mango Marshmallow Cake

(A) Base: 
200 gm digestive biscuits 
80 gm melted butter 

Crushed digestive biscuits and mix well with melted butter. Press into a 8” or 9" square or round cake ring. Refrigerate for later use. 

(B) Marshmallow filling: 
10 pcs of marshmallow 
300 ml of HL milk 
80 ml of diary whip cream 
150 gm Mango Puree (unsweetened) 
8 pcs of gelatine leafs 
80 gm sugar 

Put all the ingredients into a pot. Doubleboil over small fire until gelatine leafs, marshmallow and sugar are dissolved. 

(C) Gelatine Topping: 
6 pcs of gelatine leafs 
200 ml of water 
4 tbsp sugar 

Boil all ingredients until dissolved. 

Assembling the cake: 

Pour marshmallow filling (B) into the prepared baking tin with biscuit base (A). Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced fresh mangoes. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool Gelatine (C) on it. Put in fridge to chill. Cut and serve.


by Jestina