Kao Neuw Kati: Sweet Sticky Rice Dessert

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I really liked this recipe. I just skipped the salt and instead of steaming the rice in the leaves I just put it in my rice cooker. I though it turned out great!

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The rice part was good. But, the teaspoon of salt in the topping is too much salt. It came out too salty. I was trying to mimic the dish from Saladang in Pasadena. This is not like their sauce.

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Thai cooking requires learning new ingredients & techniques...and this recipe is the perfect start...yum! Perfect for summer-sweet, cool, refreshing and can be prepared in advance. Definitely try w/the mango, or maybe peaches. Her cookbook "Cracking the Coconut" gives more background on the ingredients & recipes...like the pandanus leaves. Or if you're in San Diego, stop by her restaurant-Saffron. The peanut sauce and sweet sticky rice alone are worth the stop!

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I would like a little more detail about what panadus leaves are, and what section they would be in at the asian grocery.

The teaspoon of sea salt is too much. A slightly salty topping does add a lot of depth to the dish, but a teaspoon is too much.

Use the fruit liberally and not just as a garnish. I like to use a lot of mango... one big piece or lots of cubes.

For those who don't read carefully, be sure to use the coconut CREAM for the topping, and not mix-in sauce.

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it was good...all there is to it..so yeah

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I love getting this dessert at restraunts and was eager to try my hand at it. I didn't use any of the rarer ingredients but used the common substitutions instead. Still came out great. Serve with fruit (a must.