Quality chocolate is hard to find in Cambodia and my sugarfree sweet tooth is screaming.
I took a Cambodian cooking class today. Chocolate be damned. It ended with a dessert that is near and dear to my heart.
Mango sticky rice.
Typically thought of as a Thai dessert, I much prefer the Cambodian take. The sticky rice is simmered in coconut milk made fresh at the morning market.
After 15 minutes the rice is more akin to a gooey custard. This is the layered over fresh yellow mango slices and (if you are in Thailand) finished with a drizzle of sweetened condensed milk.
White rice occupies the realm of occassional indulgence in my own day to day. A little more so this past month as I have been traveling in Thailand and Cambodia.
Sweetened condensed milk on the other hand… cheap dairy, refined sugar, I alway shy away.
Hence my of love of Cambodia’s extra sticky rendition of this tropic classic, which is finished with a palm sugar coconut milk caramel reduction.
Here is the low down on this 5 minute caramel.
+ 4 Tb palm sugar or coconut sugar (sub honey or maple if it is all you got)
+ 1/2 cup coconut milk (fresh from a Cambodian market is ideal but canned will do)
+ A pinch of salt
+ 1 Tb butter or coconut oil
+ A little water as needed
In a sauce pan simmer coconut milk in until boiling gently. Add palm sugar, a pinch of salt, and stir often for about 5 minutes. Add butter, turn off burner, and whisk until smooth. If the sauce is too thick to drizzle add a little water.
A simple and delicious addition to any dessert and a mango sticky must.