Old-fashioned Thai gluten-free cookies called “kanom-ping”. In Thai, kanom-ping means “baked sweet”. These cookies are made of: Tapioca starch, egg, sugar, coconut milk, and jasmine essence.
The Bright-Throats of Murkmire are one of the few friendly groups in the area, and their passion for cultural exchange means sharing many of their dietary customs freely with outsiders. This traditional dish is a hearty dessert that combines the juicy flavours of fresh mango with coconut milk-drenched sticky rice. A true treat for Argonian cuisine lovers!
You will need:
250g glutinous rice (you can use arborio in a pinch but Asian glutinous rice is best)
1 large mango, peeled and chopped into generous chunks
1 can coconut milk
3 tbsp coconut cream
1 1/2 tsp salt
3 tbsp sugar
Method:
Soak the glutinous rice in a mixing bowl overnight. Change the water, rinse, and cover with fresh water (about 3cm).
Cover the bowl with a plate and microwave on high for 7 mins, taking out to stir halfway through. Stir again, then return to the microwave for another 5 minutes, stirring every 2 minutes. The rice should be firm but sticky. Remove from the microwave to cool. Once at room temperature, refrigerate.
Combine the coconut milk, salt, and sugar in a pan. Bring to a simmer. Divide the chilled rice into two portions, then top with cut mango and pour on as much coconut milk mixture as you like. Drizzle with coconut cream to serve. Mix together and enjoy!