I have a small confession: this recipe was invented by MacDonalds in Thailand for their Thai customers. Thailand people eat mainly rice rather than bread and a burger with a bread bun isn’t like their normal food. So MacDonalds invented the sticky rice burger, where the bun is replaced by as glutinous (sticky) rice patty. This recipe uses the same trick, if you are not familar with sticky rice, read the ingredients section of this site – you cannot use regular rice, and it must be prepared by steaming.

Ingredients  for 4 Burgers
500 gms.Sticky Rice
500 gms. Minced Chicken
2 Teaspoons Salt
2 Teaspoon Black Pepper Corn
3 Garlic Cloves
3 Tablespoons Oyster Sauce

Serve With
Salad Vegetables
Mustard
Mayonnaise
Onions
Pickles

Preparation
1. Soak the sticky rice in water for 30 minutes ( 500 gms. sticky rice for water 1 ltr. )
2. After 30 minutes take the sticky rice and steam it for 30 minutes and leave it for a further 10 minutes to cool.
3. Pound the garlic and pepper corn, together and mix with chicken mince add salt, oyster sauce in and mix it up.
4. Mould the chicken mince into a hamburger shape and grill or fry it until cooked.
5. Mould sticky rice into flat round burger shapes, one for top and one for bottom.
6. Put the sticky rice and chicken burger together and put some salad vegetable in and sauce.
Make it as you would make a regular burger with all your favorite toppings.

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

This is the Thai version of rice pudding made with black sticky rice and coconut milk. I like to serve it, as in the photograph above, by pressing the rice into a decorative mould and pouring the coconut milk over the top. But you can also just spoon it into a bowl and pour the coconut over it.

Ingredients
150 gms Black Sticky Rice
250 ml Water
2 Tablespoons Sugar
1 Tablespoon Corn Flour or Cassava Starch
1/4 Teaspoon Salt
100 ml Coconut Milk

Preparation
1. Soak the sticky rice in water overnight.
2. Drain and rince twice.
3. Steam for 15 minutes in a Thai rice steamer.
4. Place into a saucepan with the water, and boil for 12-15 minutes until the rice is soft.
5. Stir in the sugar and salt, mix the corn flour with a little water and stir that in to thicken the rice.
6. Continue heating and stirring the rice until it is thick, then spoon it into the moulds, or simply spoon into bowls.
7. Turn the moulds out onto plates.
8. Warm the coconut milk through and pour a little over the rice

This Thai dessert is easy but messy to make. The dominant flavour is the sweetened coconut milk and it should be served warm for best results. The balls can be prepared hours ahead of time and stored in cold water, but the coconut sauce should be made just before serving. For presentation, we have added food colouring, however this is optional.

Ingredients  for 2-3 People
For the Balls
124 gms Sticky (Glutinous) Rice Flour
120 ml Hot Water
6 Drops Food Colouring
A Little Vegetable Oil

For the Sauce
100 ml Coconut Milk
Pinch of Salt
3 Tablespoons Sugar

Preparation of the Balls
1. Put a large pan of water on the heat to boil.
2. Pour the hot water into the sticky rice flour.
3. Mix and knead into a dough.
4. Add more flour if the mixture is too sticky.
5. Divide the dough into 3 sections for colouring (this is not necessary if you do not want to colour the dough).
6. Add 2 drops of food colouring to each of the 3 sections. We used red green and yellow food colouring.
7. Knead the food colouring into the 3 lumps of dough separately, you will find it easier to oil your hands with the vegetable oil to prevent it sticking to your hands.
8. Roll the dough between your hands into a sausage, and pinch off lumps of the dough and roll them into a ball in your hand.
9. This mixture will make approximately 24 balls (6 balls for each of the 3 colours).
10. Drop the balls into the boiling water.
11. The balls take approximately 3-5 minutes to cook, and will float to the top of the pan when cooked.

Preparation for the Sauce
1. Put the coconut milk, sugar and salt into a pan.
2. Heat gently until the sugar is dissolved and the mixture warm.
3. Do not boil!

Serving
Serve the balls in a bowl together with the warm sauce.
The sweetness comes from the sauce, so there should be ample sauce for each ball