Mango Sticky Rice

Mango sticky rice is a popular sweet dessert from Thailand. Many street food vendor also sells it. In Indonesia, we usually have it with cooked durian (we call it Ketan Kinca Durian). 

It is quite easy to make, the original version mango sticky rice is to steamed the rice until done, and then soaked with sweetened coconut milk and sugar. But I'm making it in a slightly different way. I cook the sticky rice with the coconut milk,then steam until tender. The recipe was adapted from a friend of mine on instagram, mba Anita Joyo. 

Make sure that the sticky rice is perfectly cooked so it’s soft yet retain a good bite, not mushy. The coconut milk and sugar should be in the perfect ratio so it’s not overly sweet. But again, you can adjust the level of sweetness to your personal liking :)

Ingredients :

300 gr glutinous rice, soak overnight

200 ml coconut milk (i'm using thin coconut milk)

1/2 tsp salt

2 tbsp sugar

1 pandan leaf

1-2 tbsp roasted sesame seed

2-3 mangoes, cut into cubes, and refrigerate before serving

Cook the above ingredients until the coconut milk absorbs. Prepare the steamer with banana leaves, if you don't have banana leave, it is ok, just skip the leaves. It is used to give the sticky rice more fragrant. Steamed for about 30 minutes.

Ingredients for coconut sauce :

500 ml coconut milk

3 tbsp sugar, or according to your liking

1/2 tsp salt

2 pandan leaves

1 tbsp maizena

Cook the coconut milk, sugar, salt and pandan leaves with small heat until the sugar fully dissolved, get a few spoon of the coconut milk, mix well with maizena, and stir continuously until bubbly. Turn off heat.

Serve with cold mango cubes, drizzle of coconut sauce and sprinkle with roasted sesame. Perfecto!

Cassava Leaf Fritter

Most Indonesian loves fried food or deep fried food. Somehow I found out that deep fried foods kinda addictive. I know, it is not the healthiest treat, but once in a week or two, should be fine, I guess.

One of everybody's favorite amongst all street fried food is : Vegetable fritter, or we call it Bakwan. In other region of Indonesia, it is called ote-ote and bala-bala. Whatever the name is, this simple and humble snack definately one of my comfort food. Eat it plain, or with chili sauce, peanut sauce or only with green chili. I'm giving a little twist with the fritter. We usually have fritters with bean sprouts, julienne cut carrot and white cabbage, this time I omitted the white cabbage, and adding pre-cook cassava leaves. And it turns out to be delicious! It has a little chewy texture, but surprisingly yummy. A little tips, do make sure to use young cassava leaves, as they taste the best! If you want the fritter to stay crunchy for a little longer, add in 1/2 tsp of baking powder.

Ingredients :

8 table spoon of all purpose flour

4 table spoon white rice flour

3-4 cloves of  garlic, fried until golden brown, then mashed with mortar and pestle.

1 handfull of cassava leaf, cook in boiling water for about 3-5 minutes, drain and sliced

1 small-medium size carrot, julienne cut

1 handfull of bean sprouts

1 bunch of scallion, thinly slice

Water, I don't use specific measurement, just add in the water little by little,until the consistency a little thick but not too runny.

Salt and pepper to taste

Cooking oil

How to :

1. mix the flour, salt, pepper, mashed fried garlic. Add in water, stir until well mixed. 

2. Add in the sliced cassava leaf, carrot, and sliced scallion. Mix well.

3. Pre-heat your wok with lotsa cooking oil, we are doing same serious deep fried, here :D. Once it is hot enough,  spoon the batter (about one full tablespoon each) and deep fry about 2-3 minutes, flip and cook again until golden brown. Serve with fresh chili, chili sauce or peanut sauce.