Tamarind & Coconut Sticky Rice Sundae

Instructions

1. 1

   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in ample water for at least 1 hour, or preferably overnight.

   ~60 min
2. 2

   Drain the soaked glutinous rice and steam it for 20-25 minutes until tender and cooked through. Alternatively, cook in a rice cooker according to manufacturer's instructions, using slightly less water than usual.

   ~25 min
3. 3

   While the rice is steaming, prepare the coconut sauce. In a saucepan, combine 100ml of coconut milk, 50g of sugar, and a pinch of salt. Heat gently over low heat, stirring until the sugar dissolves completely. Do not boil.

   ~10 min
4. 4

   Once the rice is cooked, transfer it to a bowl. Pour the warm coconut sauce over the hot rice and gently mix until well combined. Let it sit for 10 minutes to absorb the sauce.

   ~10 min
5. 5

   Prepare the tamarind syrup. In a small saucepan, whisk together the tamarind paste, remaining 100ml of coconut milk, remaining 50g of sugar, and 100ml of water. Cook over medium heat, stirring constantly, until the mixture thickens slightly into a syrup consistency. This should take about 5-7 minutes. Strain through a fine-mesh sieve to remove any solids.

   ~7 min
6. 6

   Stir in the lime juice into the tamarind syrup. Let it cool to room temperature.

7. 7

   To assemble, spoon a generous portion of the warm sticky rice into each serving glass. Drizzle liberally with the cooled tamarind syrup. Top with a dollop of fresh coconut milk (optional, if you have extra) and sprinkle with toasted coconut flakes and fresh mint leaves.

   ~5 min