Coconut Mango Sticky Rice w/ Ginger Air

21 07 2011

One of my favorite desserts to order at Thai restaurants is fresh Mango Sticky Rice. Don’t get me wrong, cheesecakes and chocolate mousse is up there too, but there’s something incredibly satisfying about this somewhat savory dessert with its bright flavors and fresh fruit sweetness. So… as I do with many of my restaurant favs, I tried to recreate the Mango Sticky Rice myself, of course giving it a little something extra by adding a molecular twist. The ginger air that you can see on top, is very light, but since the ginger paste packs such a punch a little goes a long way. The air is full of flavor and gives the whole dish overall a little tang that really livens up the mango and coconut flavors. All-in-all a very successful dish that proved very popular at home.


  • 1 1/2 cups uncooked short-grain white rice
  • 2 cups water
  • 1 1/2 cups coconut milk
  • 1 cup white sugar
  • 1/2 teaspoon salt
  • 1/2 cup coconut milk
  • 1 tablespoon white sugar
  • 1/4 teaspoon salt
  • 1 tablespoon corn starch
  • 3 ripe mangos, peeled and sliced
  • 1 tablespoon toasted sesame seeds


  1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  2. In a separate saucepan, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt over medium heat. Bring to a boil, remove from heat and set aside. Stir the cooked rice into the coconut milk mixture, cover, and allow to cool for an hour.
  3. Sauce: Mix together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and corn starch in a saucepan. Bring to a boil.
Ginger Air:
1 tablespoon ginger paste (found in produce section of most grocery stores)
1 cup water
2 grams Soy Lecithin
  • Mix the ginger paste, water and soy lecithin in a bowl with a hand blender. Once a foam forms on top, let sit for 3 minutes.
  • Repeat so that foam should continue to grow. Set aside for 3 more minutes.
  • Plate your sticky rice and slices of mango, top with sauce and toasted sesame seeds.
  • Spoon the “air” onto the dessert as garnish.
Conclusion: Double the sauce recipe, it’s delicious and I wish I had made more of it from the start. Also, using light coconut milk works just as well and you’ll feel less guilty about this treat.

MoleculaR me!

2 02 2011

With the arrival of the long awaited molecular gastronomy starter kit, I couldn’t wait to begin experimenting… however I soon realized I was missing a key tool. The handheld blender; inexpensive yet necessary.

The kit did provide the remaining tools specific to molecular cooking:

  • Food grade syringe
  • Silicone tubes
  • Pipettes
  • Slotted spoon or “bored” spoon
  • Set of measuring spoons
  • And a DVD of 50 stupefying recipe/cooking videos.

So with the handheld blender on my shopping list, I settled in to watch a few of the recipe videos. Two hours later… a few had turned into all 50. I knew molecular gastronomy was fascinating, but these videos literally blew my mind.

The molecular egg? How ridiculously clever!

Chocolate spaghetti encircling a fresh strawberry? Valentine’s Day better watch out!

Rum sheets? Oh. My. Yum.

(See a few videos for yourself

Rum Sheets… Rum Sheets!! 🙂   Like a pirate awaiting a booty raid, I scoured my expansive alcohol cabinet, raiding it of its best goods, and all the while forming intoxicating ideas; Baileys beads, Goldschlager orbs, Ciroc caviar, rum raviolis, Rumplemintz spaghetti, margarita mousse, Cognac spheres, Godiva liqueur clouds , and Frambois foam, oh my!

Surely you see a theme to be. 🙂

Like a child before Christmas I eagerly anticipated the next evening as visions of raspberry raviolis danced in my head.

Oh, to actually begin.


Molecule-R Starter Kit ($60)

  • 10 sachets / net 20g – Agar-agar
  • 10 sachets / net 50g – Calcium salts
  • 10 sachets / net 20g – Sodium alginate
  • 10 sachets / net 20g – Soy Lecithin
  • 10 sachets / net 10g – Xanthan Gum