Sticky Rice Balls with Black Sesame Filling

Hip hip hooray! My first sticky rice balls and they are edible! Not so tasty like the ones we tried in Hong Kong few months back, but hey, this is completely unknown territory.

for 8 balls
4 tbsp. black sesame seeds
1/2 cup muscovado sugar
1/2 tsp. salt
1 cup of glutinous rice flour
1/2 can coconut milk
1/4 cup dry roasted peanuts (ground)
1/4 cup white sesame seeds and some black sesame seeds

1L boiling water

Grind black sesame seeds in a nut grinder until they break down into a thick and glossy powder. Place ground seeds in a sauce pan over medium-low heat, add 2 tbsp. water and sugar and stir constantly until the sugar melts and a black sauce forms (5 min.). Cool it in a refrigerator. Mix rice flour and salt into a mixing bowl, add coconut milk and form a stiff dough. Take a little of the dough and make a small ball. Using finger, indent each of the balls and fill it with black sesame paste. Roll a ball once more using hands. Drop the rice balls into a pot of boiling water. Cook for 6-8 minutes, or until they begin to float in the water. Drain and set them on a clean surface. Roll the balls in roasted peanuts or in sesame seeds.

Show me your love mango pudding

2 ripe mangoes
3 sheets gelatine
1/2 cup hot water
1/3 cup muscovado sugar
1 cup coconut milk
homemede chocolate gravy, watermelon, mint and oranges for garnish

Puree mango in the blender until smooth and leave it there. In a small saucepan, heat up the water until boiling. Remove from the heat. Stir in the gelatin, when it is dissolved – add sugar and again stir to dissolve. Add this mixture to the mango in the blender. Add the coconut milk. Blitz until all ingredients are combined. Pour into cups and place in the refrigerator for at least 2 hours.