What You Need to Know
The dish involves gelatinization of sticky rice through soaking and cooking, breaking down its starches into simple sugars, and emulsification of coconut milk, which is stabilized by emulsifiers such as lecithin.
Steps
- 1.
Khao Niew Sangkhaya (Thailand): Uses same rice preparation method with pandan custard instead of mango
- 2.
Xôi Xoài (Vietnam): Vietnamese adaptation with toasted sesame seeds and coconut cream drizzle
- 3.
Mango Suman (Philippines): Wrapped in banana leaves using similar starch gelatinization principles
The Science
Primary Reaction
Gelatinization and emulsification