Artists love to play with the classics. While changing the original, the creator also stays true to the model.
In the art world, when Marcel Duchamp drew a goatee on the Mona Lisa, he inspired countless parodies of the timeless painting.
In music, Jimi Hendrix’s remake of the Bob Dylan song “All Along the Watchtower” redefined the composition.
In the food universe, Thomas Keller’s interpretation of coffee and doughnuts became an iconic dessert.
Since everybody loves dessert, why not tweak Mango Sticky Rice, a classic Thai dessert? It’s a simple dessert; rice, mango and coconut.
So, why not layer them in a parfait style?
The coconut element in Mango Sticky Rice appears twice. First, coconut milk soaks into the steamed rice to give a pudding like consistency. Then, the milk is thickened with a starch and beomes a sauce. In this version, gelatin acts as the thickener and turns the coconut milk into a panna cotta.
The mango component in Mango Sticky Rice is usually just sliced mango. And, mangoes are a treat in any form. So, in this adaptation, the mango is grilled, intensifying the fruit’s sweetness.
So, while the dessert has kept the classic parts, it’s also a new Mango Sticky Rice.
Take a look at the video to see this recent take on a ageless Thai dessert.
Preparing the rice:
1 cup sticky rice (Also known as sweet rice or glutinous rice)
Wash and drain the rice in cold water until the water becomes clear.
Drain the rice and cover with fresh water and allow to soak for at least one hour. For the best results, soak the rice overnight.
Coconut Panna Cotta
1 cup (235 ml) coconut milk
2 tablespoons sugar
1 cinnamon stick
2 star anise
1 teaspoon unflavored gelatin
Add the coconut milk, sugar cinnamon stick and star anise to a small sauce pot. Bring to a simmer and stir to dissolve the sugar. Cook gently for five minutes.
Cover the pot, remove from the heat and allow the flavors to infuse for 45 minutes. Remove the cinnamon and star anise.
Add the gelatin to 2 tablespoons cold water and let the gelatin bloom for five minutes. Bring the coconut milk to just below a simmer and add the gelatin, stirring to dissolve.
Transfer the coconut milk to a measuring cup and fill 4 martini glasses (or any 8 ounce, 235 ml, glass) about 1/3 full. Cover with plastic wrap and refrigerate for at least 4 hours. The Panna Cotta can be made up to 2 days in advance.
2 tablespoons brown sugar
1 tablespoon chopped mint
Remove the mango flesh from the skin, keeping the flesh as intact as possible. Place the mango halves in a resealable plastic bag and rub with the brown sugar. Refrigerate for at least 30 minutes or overnight.
Heat a grill pan over medium heat and spray with non-stick cooking spray. Grill the mango halves for 2-3 minutes or the desired doneness. Allow to cool.
Finely chop the mango halves and toss with the mint leaves. Cover and refrigerate until ready to serve.
To cook the rice:
Soaked sticky rice
¾ cup (200 ml) coconut milk
1/3 cup (50 grams) sugar
½ teaspoon salt
Line a bamboo steamer with cheesecloth. Spread the rice on the cheesecloth in a single layer. Fill a large stock pot with 2-3 inches of water and place the steamer on the pot, making sure the steamer doesn’t touch the touch the water.
Steam the rice on medium high heat for 15-20 minutes. When the rice is almost done, place the coconut milk, sugar and salt in a small sauce pot. Heat over low heat, stirring to dissolve the suagr and salt.
Carefully place the rice in a bowl, pour the coconut milk over the rice and gently fold together. Cover with a towel and allow the rice to soak up the milk for 20-30 minutes.
2 tablespoons yellow mung beans (Also called Moong Dal. They’re available at most international markets.)
2 tablespoons black sesame seeds
Tiny mint sprigs
Toast the yellow mung beans in a dry skillet over low heat for 2-3 minutes, moving the pan constantly.
Take the Panna Cottas out of the fridge and remove the plastic wrap. Fill about 1/3 of the glass with the chopped mango, smoothing with a spoon.
Fill the remaing third of the glass with the sticky rice and smooth with a small offset spatula or spoon.
Sprinkle the toasted yellow mung beans and black sesame seeds on the rice and place a small mint spring in the center.
Have you ever reinterpreted a classic dish and completely owned it? We’d love to hear your stories in the comments. Thanks for reading!
4 thoughts on “Mango Sticky Rice Parfait (Video)”
Wanna try this!
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It’s really good! Let me know how it turns out for you! Thanks for reading!😃
I’m digging the video backing track. Sounds like Vulfpeck to me.
That makes this dish tasty and funky at the time.
I liked the before and after pictures for preparing the rice. Very helpful.
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Thanks! Glad you enjoyed the video and found the pics helpful. Thanks for reading!