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Ingredients

How to make it

  • Sticky Rice:
  • Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  • In a separate saucepan, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt over medium heat. Bring to a boil, remove from heat and set aside. Stir the cooked rice into the coconut milk mixture, cover, and allow to cool for an hour.
  • Sauce: Mix together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and corn starch in a saucepan. Bring to a boil.
  • Ginger Air:
  • Mix the ginger paste, water and soy lecithin in a bowl with a hand blender. Once a foam forms on top, let sit for 3 minutes.
  • Repeat so that foam should continue to grow. Set aside for 3 more minutes.
  • Plate your sticky rice and slices of mango, top with sauce and toasted sesame seeds.
  • Spoon the "air" onto the dessert as garnish.
  • Conclusion: Double the sauce recipe, it's delicious and I wish I had made more of it from the start. Also, using light coconut milk works just as well and you'll feel less guilty about this treat.
  • For more molecular recipes: http://breakingtheculinarymold.wordpress.com/2011/07/21/coconut-mango-sticky-rice-w-ginger-air/

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