A couple of monsoons ago, we had the good fortune of meeting Chef Siriporn Krasae-at, known to everyone as “Joy.” She had just joined New Delhi’s Shangri La Hotel, and her magical desserts gave us such joy that we begged her to share the recipes with us.
And being the generous souls we are, we are delighted to share them with you!

Mangoes and coconut milk, held together with sticky rice and fragranced with pandan leaves…Thai desserts wear their rich taste ever so lightly.

KHAO NEAW MAMUANG
Traditional Thai delicacy with mango, coconut milk and sticky rice

What You Need:
Sticky rice 1.5 cups
Coconut milk 2 cups
Sugar 1.5 cups
Mango 1 no.
Pandan leaf 1 no.
Salt 1 tablespoon

Coconut sauce:
Coconut 3 tablespoons
Salt pinch of salt
Sugar 1 tablespoon

What You Do
• Wash sticky rice properly and soak in water for 4 hours
• Steam the sticky rice for 20 minutes
• Make a sauce with coconut milk, sugar and pandan leaf in a simmering pan
• Mix the coconut milk and the steamed sticky rice for 15 minutes and cover with plastic wrap
• Peel off the mango and cut into dices
• Place the sticky rice and mango on a plate and sprinkle a teaspoon of coconut sauce.

KHA NOM KLONGKEAN SAKU

In which mango meets sago

What You Need:
Sago 1 tablespoon
Hot water 1/2 cup
Coconut milk 3 tablespoons
Sugar 2 tablespoons
Salt pinch of salt
Pandan leaf 1 no.
Roasted white sesame seed for garnish
Lemongrass 1 stick

What You Do:
• In a bowl, add sago with hot water. Mix well, make small balls and set aside.
• Take a pan; add coconut milk, hot water, pandan leaf, sugar and salt.
• Boil until the sugar melts and flavour comes out, and then add sago balls.
• Boil for 30 seconds
• Place the dessert in a martini glass, garnish with white sesame and lemongrass stick
• Serve hot