This is a delicious, slightly salt, slightly sweet, very filling dessert from Thailand. The salt balances the sweetness of the sauce and ripe mango. The sticky (glutinous) rice is like a solid rice pudding base to the dish.

Ingredient  For 4 people
100 gms Glutinous (Sticky) Rice
2 Mangos
200 ml Water
100 ml Coconut Milk
100 gms Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Rice Flour

Preparation
1. Soak the glutinous rice in some water (enough water to cover it) for 3-4 hours. This will make the sticky rice easier to cook.
2. Steam the rice for 15 minutes to cook it through.
3. Into a sauce-pan, put the water and sugar, and bring to the boil. The sugar should dissolve completely.
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. Peel the mango and slice the flesh into thin slices.
7. To serve, put a bed of the sticky rice on a plate, followed by a layer of mango slices, and pour some of the coconut sauce over the top

Taro in Coconut Sauce or Puerk Loy Gaiw in Thia  is  Taro Coconut Milk , Sweet .  I really must get around to taking a fresh photo. This one looks so miserable.

Ingredients
50 gms Taro
300 Water For Boiling
200 ml Coconut Milk
100 ml Water
150 Sugar
1/2 Teaspoon Salt
1 Teaspoon Limestone Water

Preparation
1. Peel and chop the taro into small squares, soak in the limestone water and top up with extra water just to cover it.
2. Rinse the taro and cook in boiling water for 20 minutes.
3. In a separate saucepan, mix the sugar and 100 ml water boil until the sugar has dissolved, then leave to cool to form a light syrup.
4. Warm the coconut milk in a saucepan, until its just warmed through and steaming.
5. Serve the taro in a bowl, with warmed coconut milk and some of the sugar syrup poured over it

This dessert is ‘worms’ (really dessert noodles made from sticky rice flour), together with Thai rambutan fruit, all swimming in coconut sauce and rambutan juice. To make the noodle, you will need a piping bag to extrude the noodle mix into the ‘worm’ shape. Serve with plenty of the juice and coconut sauce, for the photograph we used only a little so you can see the green noodle, but the dessert is better if you drown the noodles in the sauce. If you can’t find rose water, you can change the flavour to vanilla by using vanilla essence in water.

Ingredients
100 gms Sticky Rice Flour
400 ml Rose Water
6 Drops Green Food Coloring
400 ml Cold Water
100 gms Tinned Rambutans in Juice
200 gms Sugar
100 ml Coconut Milk
100 gms Ice

Preparation
1. In a saucepan, mix the colour with 200 ml (half!) of the rose water, add the sticky rice flour and cook on a low heat stirring continuously.
2. The rice become very thick and sticky, keep stirring and mixing until it is well cooked.
3. Spoon the mix into a piping bag.
4. Fill a bowl with the cold water, add the ice, and using the piping bag, squeeze out short (4cm) worm shapes into the ice water.
5. Boil the sugar with the remaining rose water to form a syrup.

To Serve
In a bowl, place some rambutan, some of the green noodles, some of the rose water syrup, the coconut milk and some of the juice from the can of rambutan. Add some crushed ice on the top

This is a typical sweet coconut and bean dessert from Thailand, it is black soya beans soaked, steamed, and served in a sweet coconut sauce. This is an ideal vegetarian dish as the beans are full of protein and it can be used to follow a vegetable dish. It is even suitable for vegans.

Ingredients  for 2 people
100 gms Dry Black Soya Bean
150 mls Coconut milk
50 gms Sugar
1/2 Teaspoon Salt

Preparation
1. Soak the black soya bean in water overnight. They will swell to approximately double their size.
2. Place them in a chinese style steamer and steam for 30 minutes.
3. Put the sugar, coconut milk and salt, together in a pan and boil on a medium heat until the sugar dissolves.
4. Serve the beans in a small dish covered with the warm coconut sugar mix.
5. They can also be served cold, but warm is preferable