I got this recipe from a friend's mother since she made it for us and it was delicious! Although the sweetly salty dried fish topping is not usually served at restaurants (probably because dried fish doesn't quite sound appealing to many Americans), we like the fish topping, and I even like this sticky rice without mango, so that's the version I made this time, although I do plan on making this sticky rice with both the sweetly salty and delicious fish topping and mango once they come back into season! If you're not into the delicious fish topping, you can still make the more common Thai sweet coconut sticky rice with just a mango topping. Thai cuisine is known for being a balancing act - balancing hot, sweet, salty, sour, and sometimes even bitter. However, since this dish is usually served as a dessert, it is mostly sweet, with some saltiness if the fish topping is used. I know that the fish topping might not seem appealing, but give it a try and see what you think! The sticky rice used in this recipe is also called glutinous rice, and it's key to the overall texture and feel of this dish.
|coconut sticky rice|
|6.6 ounces||about 1.5-2x 5 ounce cans, drained||tuna|
- Stir and mix the tuna and onions over medium or high heat until the tuna begins to dry and then turn brown.
- The tuna will eventually turn crispy and look like dried breadcrumbs, but be sure to adjust the heat as needed so that the tuna doesn't burn too much.
- Turn off the heat, and immediately add salt and sugar and continue to stir a bit more so that the sugar can stick to the tuna.