Wednesday, August 29, 2007

Glutinous Rice Galore

We were out hunting for the sweetest mangoes on earth and young coconuts. Since it's been years that we have not visited the place where Rufus were taken home from, intentions of visiting uncle's petshop were easily felt. There were loads of white mini Schnauzers though.

People do still prefer the pepper colored Schnauzer rather than the whites as whites are not eligible to registered under MKA.

Anyway, these cutie pies are very very adorable and they had pink inner ears and skin.

Bad luck, most of the pups were taking their dog nap on that time.

Most were pretty white rather than lil fawn. Our Mc Dreamy.

The tiniest among all was awake though.

Aww. (*Heart can melt*)

All black. The unique one.
Back to the actual storyline, we do really fancy small portion of traditional desserts with vivid and vibrant colors; which mostly includes Thai's cuisine. Without much guess and doubts, we tried our paws on making the glutinous rice with mango and coconut fillings just for a try. After flipping the recipe book, it was made known that most of it requires fresh coconut cream. We weren't surprise as it brings about a little hint of natural sugar and great aromatic coconut aroma, but, yet, fattening. It was worth trying though.

For starters, 2 cups of glutinous rice were soaked into a bowl of water for a duration of 3 hours and it was then transferred onto a tray. A cup of thick coconut milk (about 1 coconut of grated flesh were kneaded a few times, adding 1 cup of water while kneading with your fist, then strain) were poured onto the tray of glutinous rice. It was then steamed for about 15 minutes. Soon after, half cup of thin coconut milk (by adding half cup of water to the previous grated coconut which were used to make the thick coconut cream, knead and strain) were then poured onto the tray and let steamed and cooked for extra 15 to 20 minutes.

After the rice is cooked, set aside and let cooled. Toast the sesame seeds (either white or black) for 10 minutes on a low degree in an oven. We preferred black over the white as the black sesames looked good on the glutinous rice. Besides, sesame seed is a must as it stimulates a better tasting dessert in here.

While toasting begins, we tuned ourselves into cooking the coconut cream mixture aka coconut sauce. 1 cup of brown sugar, 1 teaspoon of pandan essence, 1/2 teaspoon salt and 2-1/2 cups of thick coconut milk were mixed and cooked in a saucepan under low fire. It was stir continuously till sugar dissolved. Remove and set aside. Spoon 1/4 cup cooked glutinous rice into serving bowls and pour in 3 tablespoonfuls of coconut sauce onto the glutinous rice. Then, sprinkle 1/4 teaspoon of sesame seeds onto it (portions varies to each individuals).

And for now; the toppings. There's basically two that we enjoyed very much. The first was with slices of sweet mangoes, yet the easiest. As we bypass and went to many Thai fairs, these dish;
Glutinous Rice With Mangoes were widely sold in there.

Little did we know that the coconut sauce and the mangoes does really blend in together with the sticky rice. For the finishing of this dainty dish, a generous portion of mangoes were arranged attractively on the top.

We arranged the mangoes in a way where it potrays an artificial sea clam. It is best eaten cold.

Since the kids prefer icy cool desserts, we kept it in the refrigerator. Hence, the mangoes were slightly pushed down in order to get the cap onto the container. A single peppermint leave was the garnish of the day, as it freshens the readily packed dishes.

If mangoes are insufficient, then, it's time to switch to the other topping; coconut topping. The making of Glutinous Rice With Coconut Filling might be troublesome but, it's a very wise decision to sweat it out just to stimulate the new taste buds.

For the coconut fillings, boil 1/4 cup water and 1/2 cup dark brown sugar in a saucepan, keep stirring till sugar dissolved and becomes thick. Then, add in 1/2 teaspoon salt, 1 teaspoon pandan essence and 2 cups of grated coconut. Keep stirring till mixture becomes a lil dry.

Spoon a generous scoop of filling into prepared bowls (serving bowls were filled with glutinous rice and coconut sauce beforehand). Sprinkle 1/4 teaspoon of sesame seeds on the top.

If there's any extra coconut sauce, you can even spoon a tablespoon of it onto the coconut topping as it's not as moist as the mangoes. Family loved them, especially with more coconut sauces. And now, it's time for some weight-loss! =)