Thailand's most loved dessert, done properly. Sticky glutinous rice soaked in a coconut and mango cream sauce. Use nahm dok mai when you can find them - March to May is the window.
Classic Thai mango sticky rice. Glutinous rice soaked overnight, steamed and folded through sweet, salty coconut cream and condensed milk. Ripe mango fanned over the top, salted black sesame seeds to finish.
Pork belly blanched then braised in palm sugar, dark soy, oyster sauce and cassia bark until sticky and dark, with salted pumpkin and crispy banana shallots. Serve with som tam and sticky rice. Serves 2.
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