Thai Mango Sticky Rice Pudding
sweet ripe mangoes 4
Thai jasmine rice 150 gms
thick coconut milk 500 ml
sugar 100 gms
pandan leaf 1
sweet coconut cream as required
Mix coconut milk, sugar, and the pandan leaf in a sauce pan over medium heat.
Simmer until the sugar is dissolved, and then discard the pandan leaf.
Rinse the rice, cover it with some water, and cook it in a rice cooker.
When it’s done, fluff the rice with a fork, add the sweet coconut milk, and let it cool.
Peel the mangoes, slice them, and keep aside.
Serve the coconut flavoured sweet rice drizzled with sweet coconut cream and sliced mangoes on the side.
Ketele One vodka 45 ml
beetroot syrup 30 ml
mango syrup 30 ml
lime juice 15 ml
egg whites 15 ml
Break an egg in a bowl and separate the yolk from the whites.
Mix all the ingredients in a shaker.
Shake hard for a couple of minutes.
Pour the drink over a few ice cubes in a tulip glass.