Asian Flavour -
Thai Sticky Pudding Recipe

This Thai Sticky Pudding Recipe is very flavourful as well as rich and filling. Together with the fruit, you have a healthy dessert or snack that can be eaten anytime. In Asia, a rice pudding is called sticky pudding, probably because it will "sticky" to your ribs.






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The combination of the coconut sauce with the exotic fruit and creamy rice pudding is absolutely delicious in this sticky rice dessert recipe. If you do not like mangoes - you can substitute any fruit of your choice since nearly any fruit compliments the coconut.

In this simple sticky rice pudding recipe, I have included the recipe for making the sticky rice pudding from scratch - but you can use pre-cooked rice as well and still achieve that exotic flavour.



Thai Sticky Pudding Recipe

Ingredients:

• 1/2 cup (120 ml) Jasmine Rice or 1 cup (240 ml) pre-cooked rice

• 1 3/4 cups (420 ml) milk

• 1- 2 ripe mangoes, or other fruit - cut into bite-size pieces or 1 pkg frozen mango or other fruit

• 1/2 cup (120 ml) sugar

• 1 can coconut milk

• 2 tsp. (10 ml) coconut flavoring

• 1 tsp. (5 ml) vanilla

• 2 tsp. (10 ml) cornstarch dissolved in 2 Tbsp. (60 ml) milk

Method:

Sticky Rice Pudding For Uncooked Rice

1. Place the milk, 1/4 cup (60 ml) coconut milk, 1/4 cup (60 ml) sugar and 1 tsp (5 ml) coconut flavouring into a medium sized sauce pan.

2. Bring just to a boil. Add the rice, bring to a slow boil again, and stirring constantly, cook over low heat until rice is cooked and a thick sticky pudding consistency is achieved.

Sticky Rice Pudding For Pre-cooked Rice

1. Place precooked rice, milk, 1/4 cup (60 ml) coconut milk, 1/4 cup (60 ml) sugar and 1 tsp (5 ml) coconut flavouring into a medium sized sauce pan.

2. Bring just to a boil, stirring to break up any lumps. Lower heat to simmer, and stirring constantly allow to thicken to desired sticky pudding consistency.






For the Sauce:

1. In a medium sized sauce pan, over medium heat, warm up the rest of the can of coconut milk, 1/4 cup (60 ml) sugar, 1 tsp. (5 ml) coconut flavouring (optional) and 1 tsp. (5 ml) vanilla flavouring. Stir to blend all the ingredients together.

2. Add the cornstarch (dissolved in the milk) to the sauce and stir constantly until it thickens. Remove from heat. Tip: Do not allow it to come to a boil or you will lose the coconut flavor.

3. Taste-test - add more sugar if desired or more coconut milk.

To Serve this Sticky Pudding Recipe:

1. Put the sticky rice pudding in individual bowls.

2. Spoon the coconut sauce over the sticky rice. Add the fresh fruit.

Notes:

Other fruits to substitute: strawberries, kiwis, canned pineapple, canned tropical fruits (mixed), or your personal favourites.

This recipe for sticky pudding can be served cold, warm, or at room temperature, as desired.



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