The first time I ever tried Thai Sticky Rice with Mango
was at the Pattaya Floating Market in Thailand. These cheerful old
ladies would prepare and sell them on their tail boats. In less than a
minute, they would skillfully slice and peel the mangoes, top them on
coconut rice and serve them in banana leaves. It was an amazing sight to
behold.
After tasting Thai Sticky Rice, it quickly became one my favorite
desserts of all time. I fell in love with the combination of fresh ripe
mangoes and creamy coconut milk. I had to restrain myself from eating it
everyday since it was high in calories, sugar and carbohydrates.
I came home to Manila with a quest to make a skinnier version of this
dish just so I can eat more of it. I "healthified" it by replacing the
glutinous white rice with a superfood called chia seeds. These are
available at any health food store.
Chia seeds have a high concentration of Omega-3 fatty acids, a
fat-fighting nutrient that’s good for the heart. It lowers bad
cholesterol and keeps the blood at a consistency which is less prone to
clotting, thus reducing the risk of heart attacks and strokes.
When combined with liquid, chia seeds turn into a gel like
consistency similar to tapioca. It can also be blended into a mousse
that’s perfect for making healthy desserts.
Here’s the recipe! :)
Thai Sticky Chia with Mangoes and Pinipig (serves 2)Ingredients:
- ½ cup coconut milk
- ½ cup unsweetened almond milk or soymilk
- 3 tbsp honey
- ¼ cup chia seeds
- 1 mango, peeled and sliced into strips
- 1 tbsp pinipig
- In a bowl, whisk together the coconut milk, almond milk and honey. Stir in the chia seeds.
- Cover the bowl with plastic wrap and allow the seeds to soak overnight or for at least 2 hours in the refrigerator.
- Assemble a mound of sticky chia on a serving plate. Top with sliced mangoes and pinipig.
[Full Article on Yahoo PH]
