Chichay's Home-Baked Goods in Facebook and Youtube!

Chichay has been spending a lot of time baking in the past year, and we would like to share with you some photos of our creations in the kitchen. Here are Youtube video slideshows of Chichay's Kitchen baked goods! Some of these items on these slideshows will be showcased as products to be offered by (the future) Chichay's Kitchen bakeshop.


Please let us know of any comments and suggestions by sending us an email: chichay@chichayskitchen.com!

Enjoy!

Chichay

"Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)"

During a trip to Thailand years ago, I sampled different desserts from hawker stalls on the streets of Bangkok, and one of the desserts that I enjoyed was the sticky rice and mangoes dessert that was served to us on banana leaf wrappers! Oh it was so delicious! I like re-living that experience by going to Thai restaurants and I make sure I order the same sticky rice and mangoes dessert! The thing is  - the servings aren't always enough for me (haha!), and they are kind of expensive per serving. So I decided to try and make the dessert at home. I made "Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)" yesterday, and it turned out really good! I was hoping I could use fresh coconut milk, but I ended up using a really good quality canned coconut milk. This dessert may be served at room temperature, but I prefer the rice to be on the warm side, which sort of matches the cold mangoes and cream sauce.

Enjoy!

- Chichay

"Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)"

 

What You Need: (serves 4-5 people)

2 cups of glutinous rice (or sweet sticky rice)

1 cup of white sugar

A pinch of salt

1 cup coconut milk

2 ripe mangoes

Coconut Cream Sauce*

Toasted sesame seeds (optional)

How To:

1. Rinse the rice. Soak it in water for 30 minutes.
2. Mix sugar, salt and 1 cup coconut milk and stir until sugar dissolves. Reserve this sauce.
3. After 30 minutes, drain some of the water from the rice and leave about 1/4 inch of water remaining on top of rice. Cover the container and microwave this on high for 10 minutes. 
4. After 10 minutes, pour the reserved sauce over the cooked rice and coat completely. Cover, and microwave for another 2 minutes. Check the rice and make sure it is soft enough.
5. Slice mangoes into bite size pieces and serve with the sweet rice and top with the coconut cream sauce* plus sesame seeds (optional). Enjoy!

*The Coconut CREAM SAUCE (topping):

1 cup coconut milk

1 tablespoon sugar

½ teaspoon salt

½ teaspoon cornstarch

1. In a bowl, mix sugar and 1 cup coconut milk and stir until sugar dissolves.
2. Add salt and cornstarch and stir well.
3. Transfer the mixture in a saucepan and cook over low heat and stir constantly until it boils, then immediately turn off heat. Continue to stir for a minute, and let this cool completely before serving.