THAILAND DESSERT RECIPE RECIPES

Steps:

• In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
• Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
• While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with ⅓ cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
• Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
• While rice is standing, in cleaned small pan slowly boil remaining ⅓ cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
• To serve, mold ¼ cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

Steps:

• Gather all your ingredients.
• Heat treat the flour to ensure it is safe to eat. Do not skip this step as untreated flour can contain contaminants and is not safe to eat. Place the flour in a microwave safe bowl and microwave on high in 30 second intervals while stirring in between. Use an instant read thermometer to ensure that the flour reaches 165 degrees farenheit throughout.
• In a stand mixer or using a hand mixer, beat together the butter and sugar until light and fluffy.
• Add the vanilla, cream, and salt. Mix to combine. Then add the heat treated flour and mix to incorporate.
• Fold in the chocolate chips.
• Serve and enjoy! Store in an airtight container in the refrigerator.