Friday, September 30, 2011

Kao Sankaya....A Sweet Memory.....

There are many countries that I love, but there is a special country that it has a special place in our heart....Laos...

Laos is a tiny little country in Asia,  its food reminds me a delicate combination between Vietnamese and Thai cuisine...although my Laotian friends would say that Laos cuisine just belong to Laos.....

Their people are extraordinary, and deeply Buddhist.....and the way they live their life is like to go back in of the few countries where at night you can see the stars.....there are not much street light at night.....

After we had a precious time in Wat Si Muang.....we finished the day with a simple dessert.....Kao Sankaya  (Sweet rice with coconut milk topping with mango).....

With this recipe I participate in the contest "UN RECUERDO UNA RECETA" from the wonderful blog Pucherete de Mari Thanks Mari!

Kao Sankaya (adapted from

1 cup Thai Sweet Rice (it is also called "sticky rice")
1 3/4 cups of coconut milk (light)
1 can coconut milk (full fat)
2 mangos ripe (in pieces) or frozen mango (but is not the same with frozen mango.....)
1/4 cup plus 2 tablespoons of sugar cane (you can use brown sugar)
Pinch of salt
2 tablespoon of grated coconut
1 teaspoon of coconut flavour
2 teaspoon of cornstarch

Soak the Thai Sweet Rice in 1 3/4 cups of coconut milk (light) for 1 hour.

This rice can be either steamed or cooked in a pot. I steamed it in a traditional conical basket. If you are going to make it in a pot, then do not drain it. Use the same coconut milk where you soak it plus 1/4 can of coconut milk (full fat), pinch of salt, grated coconut, coconut flavour, and two tablespoon of cane sugar. Simmer it, and cook it at low temperature (about 25 minutes) until the liquids have been absorbed.

For preparing the sauce, mix the rest of the can of coconut milk (3/4) along with 1/4 cup sugar, coconut flavor and cornstarch. Heat (but do not boil it) it until is thickened. Taste the sauce for sweetness. Mix the rice with the sauce (little by little...), until you have a creamy rice texture.

Place in a plate ripe mango in pieces, and on top put the rice warm. Serve it with Thai fortune cookies.....ENJOY!!


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