In this episode of Let’s Get Fat, Chef Bun Cheam of Talde in Brooklyn shows Playboy senior editor Jeremy Repanich how to make sticky rice with braised mango and toasted coconut. Chef Cheam, who’s from Cambodia, says he’s been eating this traditional Southeast Asian dessert his whole life. He begins by braising some dried mango in coconut milk, adding a little bit of dry Thai chili for some heat and lime leaf for a fruity note. The sauce is then added to sticky rice, which needs to be soaked in coconut milk and water overnight before being steamed inside banana leaves. For texture, he adds toasted coconut and sesame seeds.
How to Make a Simple, But Delicious, Southeast Asian Dessert
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