Thai Coconut Sticky Rice with Mango in Sushi Form. With the mango season fast approaching and the good Ataulfo (sometimes labeled Manila) mangoes popping up here and there, I thought I would give my old Thai sweet coconut sticky rice and mango recipe a revisit and a makeover.
I won’t lie to you. Turning the famous Thai duo into sushi rolls does absolutely nothing in improving the taste; it only makes it more fun and interesting. Truth: Thai coconut sticky rice and mango, when done right, is heavenly even if it’s served on a plastic ashtray. Thai coconut sticky rice and mango, when done horribly, will be appalling even if it’s served in a Lladró bowl.
To succeed at sweet coconut sticky rice with mango, you need to start with the right ingredients: You need to use the right type of mango at the right stage of ripeness following the instructions on how to choose the right mango for Thai coconut sticky rice. You also need to use the right type of sticky rice. The sushi idea isn’t originally mine. Ichigo Daifuku. Ichigo daifuku is a Japanese sweet that is a strawberry wrapped in anko wrapped in mochi.
Ichigo daifuku are very tasty and have an interesting texture. The mochi is chewy and then there is the paste and in the middle is the juicy strawberry. Shiratamako is a Japanese glutinous rice flour. Unlike most flour shiratamako is lumpy. Mochiko (another kind of glutinous rice flour) may be easier to find and can be used as a replacement for the shiratamako. Katakuriko is a Japanese potato starch. Tsubushian is a sweet red bean paste make from azuki beans. Mochi is the glutinous rice cake that is formed after cooking the glutinous rice flour with the sugar and water. Ingredients:1 cup shiratamako (a kind of Japanese rice flour) 1/3 cup sugar1 cup water * katakuriko (Japanese potato starch) * strawberries (washed and hulled)2 cups tsubushian Directions:1.
Other Japanese treats:DorayakiAzuki (Red Bean) Ice Cream Take a look at the Weekend Herb Blogging roundup at Mele Cotte. Apples in a Bag. Apples in a Bag Many hugs and thanks to all of you who left notes of condolence regarding my dad.
I will never forget them. But I can’t be crying every time I open my blog so I’m in a hurry to get that post off the top page. What crazy thing do you eat when you crave something sweet but there are no obvious desserts in the house? One of my sisters confessed to eating dry cake mix (a long time ago is all she would admit). One evening last week when my sister and I got home from sitting with my father, we wanted a sweet something and there was nothing but raw cookie dough in the freezer. Homemade “Apple Bueno” Then I remembered a tip I recently picked up from my new co-worker, Christa (an answered prayer in the flesh, incidentally). 6 reasons why you should try Apples in a Bag: Near-instant gratification–cooks in two minutes.Mix and nuke in a disposable plastic bag for quick clean-up. Author: Paula Rhodes Recipe type: Dessert, Snack Peel or don't peel apple, core and slice or dice.
Banana S'mores Recipe. Grilled Chocolate Banana Melts As prepared by Girl Who Ate Everything August 24, 2011 It seems like s’mores have been the star this summer, popping up in all forms from drinks to cupcakes.
But there’s always room for one more ... and this s’mores tangent has a fruity twist. When you fire up the grill for its summer workout, you have to make these Grilled Banana Chocolate Melts. Wrap it in foil and throw it on a grill for a couple of minutes to get a warm, decadent banana melt. You’re gonna need a spoon for this one … that’s the only way to make sure you get every last morsel of chocolate and melted marshmallow. And it wouldn’t be a s’more if you didn’t get messy. No grill? No worries. More S’mores If gooey marshmallow, chocolate and grahams are your idea of the ideal treat, check out s’more of Tablespoon’s s’mores recipes!
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