Mango Coconut Kheer (Indian × Thai)

Method

1. Rinse the jasmine rice three times and soak it for 15 min. Shake the can of coconut milk well before opening so the cream and liquid combine. Crush the cardamom seeds finely and tie the pandan leaf in a knot to release its aroma.

2. Put the milk, the coconut milk (keep a little back for the topping) and the pandan in a 18 cm pot and warm over medium heat for 6 min, stirring, until small bubbles appear at the edges. Do not let it boil hard: coconut milk splits and turns oily if boiled fiercely.

   Add in this stepMilk 400 mlCanned coconut milk 160 mlPandan leaf (optional) 1

   medium heat

3. Add the drained rice, turn down to medium-low heat and simmer for 25 min, scraping the bottom every 2 to 3 minutes so nothing sticks. Move on when the grains are completely soft and the pot looks thick like porridge.

   Add in this stepJasmine rice 40 g

   medium-low heat

4. Add the palm sugar, cardamom and half the salt, and stir on low heat for 3 min until dissolved. Remove the pandan leaf. A little salt makes the sweetness and coconut flavour sharper.

   Add in this stepPalm sugar or light brown sugar 35 gGreen cardamom pods 2Salt ½ pinch

   low heat

5. Make the topping: in a small pan, warm the reserved coconut milk with the rest of the salt on low heat for 1 min, stirring, until slightly thickened. This sweet-salty cream is what makes the dessert.

   Add in this stepCanned coconut milk 40 mlSalt ½ pinch

   low heat

6. Peel the mango, cut the flesh away from the stone and dice it into 1.5 cm cubes. Spoon the kheer into bowls, warm or chilled, drizzle with the coconut cream and top with the mango and sesame seeds.

   Add in this stepRipe mango 1Toasted sesame seeds 1 tsp