Happy Birthday to Queen Sirikit
The Queen of Thailand celebrates her birthday in August.
August is also National Mother's Day in Thailand and to celebrate this and the Queen's birthday, a special dessert has been invented, featuring jasmine rice. Here it is.
As Thailand celebrates H.M. Queen Sirikit of Thailand's Birthday and Thai National Mother’s Day during the month of August, jasmine blossom is displayed all over the kingdom to symbolize virtue.
Special foods will be consumed in Thai famile and special dishes prepared. This year the offering is Jasmine sticky rice with sweet sauce., receipe hereunder.
Ingredients: 2x cups long-grain Thai jasmine sticky rice. Syrup: Half cup granulated sugar. 2x tablespoons light brown sugar. 2/3 long strips pandanus leaves or 1/3 drops orange or almond extract. 1x cup fresh unsweetened coconut milk. Topping Syrup: 2/3 long strips pandanus leaves or ½ drops orange or almost extract. Quarter cup granulated sugar. 1x teaspoon sea salt. 1x cup fresh unsweetened coconut milk
Method: Cook the rice by lining a steamer basket with fresh corn husks sprayed with vegetable oil spray to prevent sticking. Spread the soaked rice evenly over the husks. Fill the steamer pot or pan with water to come to just under the steamer basket insert., insert basket insert, bring to a boil over medium-high heat and steam for at least 20 minutes. Transfer the rice to a serving bowl when ready to serve and keep moist and warm.
For the syrup: Combine the sugar, palm sugar, pandanus leaves, and the coconut milk in a 2-quart saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Without increasing the heat, allow the coconut cream to come to a gentle boil, and boil and thicken for 5 to 6 minutes. Remove the saucepan from the heat. Cover to keep warm. Leave the pandanus leaves in the syrup until you are ready to make the syrup for topping, or, if you are using extract, add it now.
To make the topping syrup: If you are using pandanus leaves, pull them out of the sauce syrup and place them in a 2-quart saucepan. Add the sugar, salt, and coconut cream. Heat over low to medium-low heat until the sugar and salt dissolve; do not let the coconut cream boil, or it will curdle. Let the syrup simmer slowly for 7 or 10 minutes until it thickens. Remove the saucepan from the heat. Leave the panadus leaves in the syrup until ready to be used. Or, if you are using extract instead, add it now and stir well. Pour the mixture into a medium bowl and set aside.
To finish: Place the hot rice in a large mixing bowl. Pour the warm sauce syrup over the rice, mixing well with a wooden spoon. The mixture will be soupy. Cover tightly with clear plastic wrap and let the rice absorb the syrup for about 10 minutes, then stir the rice mixture again with the wooden spoon. Cover tightly with plastic wrap again and let it rest for another 10 minutes.
To serve: Dip your hands in a bowl of cool water and shake off excess droplets. Scoop a handful of rice at a time from the bowl and mold it into an oval shape. Put the rice on a serving platter or individual plates. Spoon the thickened coconut syrup topping over the rice. Garnish with sliced fruits, such as, mango, pears, peaches or kiwi.
I you need to reheat the rice the best way is in the microwave. First divide the leftover cooked rice into small serving poinrtions, wrap in plastic, and refrigerate. The rice will keep well for 2 to 3 days. Warm the wrapped sticky rice in the plastic it was store in on high power for 1 to 2 minutes, or until hot.
Enjoy the dish as you wish Her Majesty a Very Happy Birthday!
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