Appon's Thai Food Recipes

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Mango and Sticky Rice Daifuku

mango-and-sticky-rice-Daifuku.jpg

I made Strawberry Daifuku, only a few days ago. The Japanese dumpling with the strawberry in it. But if you've read my blog, you'll know by now I want to bring Thai flavours to these dishes, and here I'm filling a Daifuku with a Coconut Sticky Rice and a Mango center.
Instead of strawberry, we have the mango, instead of the sweet bean paste, I have the sweet/salty coconut sticky rice.

Even if I say so myself, this really worked well. The resulting dumpling had an extra texture from the sticky rice, and the coconut flavour is far more interesting than the sweet bean paste, which made it better than the strawberry original. I think with a little more practice I could keep the mango in the center, but nothing is perfect.

Ingredient For Filling
50 gms Glutinous (Sticky) Rice
1 Mango
100 ml Water
50 ml Coconut Milk
50 gms Sugar
1/4 Teaspoon Salt
1/4 Teaspoon Rice Flour

Preparation for Filling
1. Soak the glutinous rice in some water for a few hours. This will make the sticky rice easier to cook.
2. Steam the rice for 15 minutes to cook it through. The best thing for steaming sticky rice is the specially made steamer. If you want to steam using a normal steamer, put it as flat as you can in a plate and drain off excess water when its finished cooking.
3. Into a sauce-pan, put the water and sugar, and bring to the boil to dissolve the sugar.
4. Add the cooked sticky rice into the sugar pan and stir well to mix it.
5. In a different sauce pan, put the coconut milk, the rice flour, and salt and cook it on a low heat for 5 minutes or until the coconut milk thickens from the flour.
6. Add this coconut milk to the sticky-rice place in a bowl and leave to cool and the liquids to be absorbed.
6. Peel the mango. For this we need small balls of mango, I used a 1 teaspoon measure to ball the mango for my centers and got 6 small balls from 1 mango about 2.5cms diameter each.
7. Take the sticky rice and form it around the melon ball. Again I used my measuring spoons, using the 1 tablespoon measure to form a ball to make 4cm diameter balls. They're quite big, but the balance was right. Place in a covered box in the fridge.
8. Next we make the outer wrapper.

Ingredients for Outside
100 gms Sticky Rice Flour
95-100 mls Water
2 tablespoons Sugar
Potato or Corn Starch for Dusting

Preparation
1. Mix the flour and sugar together, add the water and mix. Keep mixing until you get a smooth liquid paste. If you refer to the video link in the Strawberry Daifuku recipe, it does a good job of showing how to make this.
2. Place in a bowl and steam for 15 minutes.
3. Mix the paste again with a spatula, cover and leave to cool to room temperature.
4. It is very sticky, so get some potato or corn starch.
5. Dust your fingers, and a plate with the starch, place the sticky cooked dough on the plate and cut into 6 equal pieces. Even though the centers are larger, I found I could stretch this dough to cover the larger ball.
6. Press out each piece into a small disc between your fingers, take one of the sticky rice covered melon balls and place in the center, bring the edges of the sticky dough over and pinch it closed at the top.
7. Brush off any excess starch and leave to settle in the fridge.

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This page contains a single entry from the blog posted on February 4, 2012 11:20 AM.

The previous post in this blog was Strawberry Daifuku.

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