Coconut Mango Sticky Rice

Coca-Cola/Sprite/Diet-Coke

Crispy Fried Wonton Crackers

Coconut Sticky Rice Trio

Coconut Water with Fresh Coconut

Thai Iced Tea

Side Broth

Side Sticky Rice

Edamame

Cucumber "Spiral" Salad with Roasted Sesame

Sichuanese Cucumber Salad

Golden Sunrise Shao Mai

Wok Seared Garlic Bok-Choy

Crab Rangoon Delight

Chicken & Vegetable Golden Gardens Gyoza

Garden of Eden Yellow Curry Dumplings

Emerald City Chicken & Vegetable Dumplings

Savory Jade Pork & Chili Wontons

Mt. Rainier Xiao Long Bao (Pork Soup Dumplings)

Jade Wonton Ramen Bowl

Holy Basil & Prawn Wok-Fried Rice

Rinse 1.5 cups glutinous rice under cold water until the water runs mostly clear. Transfer to a bowl and cover with 2 cups cold water. Soak for at least 4 hours or preferably overnight (6–8 hours).

Rinse and soak

Drain the soaked rice thoroughly. Set up a steamer lined with cheesecloth or a clean thin kitchen towel (or use a bamboo steamer). Place the rice in the steamer, cover, and steam over simmering water for 25–30 minutes, gently fluffing once halfway through to promote even cooking. Alternatively, if using a rice cooker: combine drained rice with 1 cup water, cook on a sticky/glutinous rice setting or normal setting; then let rest 10 minutes.

Drain and steam

While the rice steams, combine 13 floz full-fat coconut milk, 1 tbsp sugar and 1 tsp fine sea salt in a small saucepan over medium-low heat. Stir until sugar dissolves and the mixture is warm but not boiling (about 3–4 minutes). Remove from heat.

Make sauce

When the rice is cooked, transfer it to a large bowl. Pour about two-thirds of the warm coconut sauce over the hot rice (reserve the remainder for serving). Gently stir and fold to fully incorporate the coconut milk, then cover and let the rice rest for 15–20 minutes so it absorbs the liquid and becomes creamy. Taste and if the rice needs sweeter balance, stir in the additional 2 tbsp sugar (start with 1 tbsp and add up to 2 tbsp) while warm to taste.

Finish rice with coconut

In a small bowl, whisk 1 tsp cornstarch with 1 tsp water until smooth to make a slurry.

Prepare slurry

In a small saucepan, combine 4 floz coconut milk, 1 tsp sugar and a pinch of salt. Warm over low heat until steaming. Stir in the cornstarch slurry and continue to cook gently, stirring, until the sauce thickens slightly and coats the back of a spoon (about 2 minutes). Remove from heat and keep warm.

Cook topping

Peel and slice the 2 ripe mangoes. For neat presentation, score the flesh into a crosshatch and invert each half, or slice into 1/4-inch thick slices.

Prepare mango

Spoon generous portions of the coconut sticky rice onto serving plates (about 3/4 to 1 cup rice per serving). Arrange mango slices alongside or on top of the rice. Drizzle the reserved warm coconut sauce over the rice and a little over the mango if desired. Spoon the thicker sweet coconut topping over the rice as a finishing touch (about 1–2 tbsp per serving).

Plate

Sprinkle 1 tsp toasted sesame seeds (and optional 2 tbsp toasted shredded coconut) over each plate. Add a mint leaf if using. Serve the dessert warm or at room temperature. Leftover rice keeps refrigerated up to 2 days; gently rewarm and add a splash of coconut milk before serving.

Garnish and serve

glutinous (sweet) rice

water (for soaking)

water (for steaming)

coconut milk (full-fat)

granulated sugar

granulated sugar (additional for balancing)

fine sea salt

cornstarch

water (to slurry)

ripe mangoes

toasted sesame seeds

optional shredded coconut (toasted)

fresh mint leaves (optional)

If possible, chill the serving glass in the refrigerator for 10–15 minutes beforehand for best carbonation retention. Add the ice cubes to the chilled glass.

Chill glass and pour

Choose the soda you want to serve (Coca-Cola, Sprite, or Diet Coke). Open the can or bottle just before pouring. Tilt the glass at about 45 degrees and pour gently down the side to preserve carbonation until the glass is about three-quarters full. Finish by straightening the glass and topping to desired level.

Select and pour soda

If desired, squeeze a lemon wedge (for Coca-Cola or Diet Coke) or a lime wedge (for Sprite), then drop the wedge into the glass. Stir gently once with a straw or spoon to combine the citrus.

Garnish (optional)

Insert a straw if using and serve immediately to enjoy maximum fizziness.

Serve

Coca-Cola

Sprite

Diet Coke

Ice cubes

Lemon wedge

Lime wedge

Separate wonton wrappers and lay them flat on a dry, clean work surface. If using stacked wrappers, gently fan them so they are not stuck. Keep a small bowl of water nearby to seal any edges if you fold or shape them.

prepare wrappers

Pour 3 to 4 cups of neutral oil into a heavy-bottomed saucepan or deep skillet, filling so there is at least 2 inches of oil. Heat oil over medium-high until it reaches 350°F (175°C). If you do not have a thermometer, test by dropping a small corner of wrapper into oil — it should sizzle and puff immediately without burning.

heat oil

Working in small batches (6–8 wrappers at a time depending on pan size), gently lower each wrapper into the hot oil using tongs. The wrappers will bubble, curl, and puff. Turn them once with tongs to ensure even cooking. Fry for 30–60 seconds per batch until crisp and pale golden (they can brown quickly).

fry in batches

Using a slotted spoon or spider, transfer fried wonton crackers to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Let cool completely — they will crisp further as they cool. Wipe out any burnt bits from the oil between batches to prevent off-flavors.

drain and cool

While the crackers are still slightly warm (but not hot), combine fine salt, granulated sugar, ground white pepper, and garlic powder in a small bowl. Whisk to evenly distribute. If using sesame seeds, toast them in a dry skillet until fragrant and lightly golden, 1–2 minutes.

mix seasoning

Place the warm crackers in a large shallow bowl or a paper bag. Sprinkle the seasoning mix evenly over the crackers, tossing gently to coat. The residual warmth helps the seasoning adhere. If using, add toasted sesame seeds and toss. Finish with a light drizzle (about 1 tsp) of toasted sesame oil for aroma, tossing quickly so the oil doesn't make crackers soggy.

season crackers

Spread seasoned crackers in a single layer on a wire rack or baking sheet to cool completely and dry for 10–15 minutes before serving or storing.

cool completely

Whisk together soy sauce, black or rice vinegar, chili oil, and sliced scallion in a small bowl. Serve alongside the crispy wonton crackers for dipping. Keep sauce separate to avoid soggy crackers.

round or square wonton wrappers

neutral oil for deep frying (canola, vegetable, peanut)

water (for sealing edges)

fine salt

ground white pepper

garlic powder

sesame seeds (optional, for garnish)

toasted sesame oil (optional, for finishing)

soy sauce

black vinegar or rice vinegar

chili oil or chili crisp

scallion, thinly sliced

Rinse 2 cups glutinous rice under cold water until the rinse runs clear. Transfer to a bowl and cover with cold water by 1–2 inches. Soak at room temperature for 4–6 hours or overnight. Drain thoroughly in a fine-mesh sieve before steaming.

Soak rice

Line a bamboo steamer or a steamer basket with cheesecloth or a clean kitchen towel. Add the drained rice in an even layer. Bring 2 cups water to a simmer in a pot fitted for your steamer (or use a bamboo steamer set over a wok). Steam the rice, covered, for 20–25 minutes, stirring once halfway to ensure even cooking; rice should be tender and shiny.

Steam rice

While rice is steaming, combine 1.5 cups coconut milk, 2 tbs sugar, and 1 tsp kosher salt in a small saucepan. Warm over medium-low heat just until the sugar dissolves and the mixture is aromatic; do not boil. Remove from heat.

When rice is cooked, transfer it to a large heatproof bowl. Pour the warm coconut sauce over the hot steamed rice and fold gently with a spatula until coconut milk is fully absorbed and rice is glossy and sticky. Cover with plastic wrap or a towel and let rest for 15–20 minutes to finish steaming and absorb flavor.

In a small saucepan, combine 0.75 cups coconut milk and 2 tsp granulated sugar. In a small cup, whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Warm coconut milk and sugar over low heat. Stir in cornstarch slurry and cook, stirring, 1–2 minutes until slightly thickened but still pourable. Remove from heat and let cool slightly.

If desired, whisk in 0.5 tsp toasted sesame oil for a subtle nutty note.

Toast toppings: In a small dry skillet over medium heat, add 1/2 cup shredded coconut and 1 tbs black sesame seeds. Toast, stirring frequently, 2–4 minutes until coconut is golden and sesame is aromatic. Add 1 tbs brown sugar near the end and stir 20–30 seconds to melt and coat flakes lightly. Transfer to a bowl to cool.

Portion: Scoop a serving of coconut sticky rice (about 3/4 cup cooked rice) onto a plate or in a shallow bowl. Top with a generous sprinkle of the toasted coconut-black sesame mixture. Drizzle a tablespoon of the finishing coconut sauce over the topping.

Prepare mango puree: If using fresh mango, peel and pit 1 ripe mango. Reserve a few cubes for garnish. Purée the rest until smooth to make about 1 cup mango puree. If using store-bought puree, measure 1 cup.

Plate: Spoon about 3/4 cup coconut sticky rice on a plate. Add 2–3 tablespoons of mango puree to one side of the rice or make a shallow well and spoon puree over the top. Garnish with reserved mango cubes. Drizzle 1 tablespoon finishing coconut sauce lightly over the rice and mango for cohesion.

Make salted coconut caramel: In a small saucepan over medium heat, melt 1 tbs butter with 1/4 cup light brown sugar, stirring until sugar dissolves and begins to bubble gently. Careful not to burn. Slowly stir in 1/4 cup warmed heavy cream (add gradually; mixture will bubble vigorously). Remove from heat and whisk in 3/4 cup coconut milk. Return briefly to low heat to combine until sauce is smooth and slightly thickened, about 1–2 minutes. Stir in 1/4 tsp sea salt. Taste and adjust salt or sugar to preference. If sauce seems too thin after cooling, simmer 1–2 minutes to reduce to desired consistency.

Serve: Place 3/4 cup coconut sticky rice on a plate and spoon 2–3 tablespoons salted coconut caramel over the rice. Drizzle with a little of the finishing coconut sauce to add brightness. Sprinkle 1 tsp toasted white sesame seeds if desired.

Divide the prepared sticky rice into three portions (about 3/4 cup cooked rice each) and assemble each portion with one of the three toppings: toasted coconut & black sesame, mango puree (+ mango cubes), and salted coconut caramel. Use the finishing coconut drizzle across each portion to unify flavors.

Garnish each portion with a small mint leaf and a light scattering of toasted sesame seeds if desired. Serve warm or at room temperature. Leftover rice can be refrigerated up to 2 days; reheat gently with a splash of coconut milk to restore moisture.

water (for soaking and steaming)

kosher salt

full-fat coconut milk

toasted sesame coconut topping (shredded coconut)

black sesame seeds

brown sugar

mango puree topping

ripe mango (cubed) - optional garnish

salted coconut caramel

unsalted butter (for caramel)

light brown sugar (for caramel)

heavy cream (warmed, for caramel)

sea salt

cornstarch (slurry)

toasted sesame oil (light) for flavor - optional

toasted sesame seeds (white)

fresh mint leaves - optional

Rinse the young green coconut under cool water to remove dirt. Place it on a stable cutting board. Using a cleaver or sturdy chef's knife, hold the coconut firmly and carefully slice away the top husk by making several angled chops around the top until you expose the hard inner shell. Once the shell is exposed, use the tip of the cleaver (or a paring knife/screwdriver) to puncture a small hole at the top. Widen the opening just enough to pour out the water and fit a straw if desired (about 1–1.5 in / 2.5–4 cm).

Prepare the coconut

Hold the coconut over a bowl or directly over a fine-mesh strainer set on the serving glass. Pour the coconut water through the strainer to remove any husk, shell flakes, or loose bits of coconut. If you prefer colder water, chill the coconut briefly before opening or proceed to the next step with ice.

Extract and strain water

Add the fresh lime juice (1 tablespoon) to the strained coconut water. Taste and, if you want a slightly sweeter drink, stir in up to 1 teaspoon of simple syrup. Mix gently with a spoon.

Dress the coconut water

Fill the serving glass halfway with ice cubes (about 1 cup). Pour the dressed coconut water over the ice. Garnish with 4 fresh mint leaves (lightly clap them between your palms first to release aroma) and a lime wedge on the rim. Serve immediately with a straw or present the coconut itself with a straw inserted if you prefer a rustic presentation.

If you used the leftover coconut flesh, scoop it with a spoon and refrigerate in a sealed container for up to 3 days. Rinse knives and tools immediately to remove sap. Dispose of coconut husk and shell responsibly or use as compost if available.

young green coconut (whole)

ice cubes

fresh lime juice

simple syrup (optional, 1:1 sugar to water)

mint leaves (for garnish)

lime wedge (for garnish)

cleaver or large chef's knife

paring knife or screwdriver (optional, to finish hole)

strainer (fine mesh)

glass or serving cup

measuring spoon

Bring 900 ml (about 3 3/4 cups) of water to a rolling boil in a kettle or saucepan. Add 6 tablespoons Thai black tea leaves (or packaged Thai tea mix). Reduce heat to low and simmer gently for 3–5 minutes to extract color and flavor (longer will be stronger and more tannic).

Brew the tea

Turn off the heat and let the tea steep for an additional 10 minutes with the lid on to deepen flavor and color.

Steep

Strain the tea through a fine-mesh sieve or cheesecloth into a heatproof container. Press lightly on leaves to extract liquid but not too much to avoid bitterness. Allow the tea to come to room temperature, then chill in the refrigerator until cold (about 30–45 minutes).

Strain and cool

In a small bowl or measuring cup, combine 120 ml sweetened condensed milk and 120 ml evaporated milk. Whisk or stir until smooth and fully combined. This mixture will be used to sweeten and create the creamy layer characteristic of Thai iced tea.

Mix milks

Taste a little of the chilled brewed tea. If you prefer extra sweetness or the tea mix is not very sweet, prepare the sugar syrup (see next section) or add more condensed milk to taste.

Adjust sweetness (optional)

If you want a smoother dissolved sweetness, make a simple syrup by combining 50 g granulated sugar with 50 ml water in a small saucepan. Heat gently while stirring until sugar fully dissolves. Cool to room temperature before adding to the tea. Add syrup to taste — typically 2–3 tablespoons (30–45 ml) for the full batch if additional sweetness is desired.

Fill 4 tall glasses with ice (about 1 cup ice per glass). Pour chilled Thai tea evenly into the glasses, filling about 3/4 full.

Assemble

Divide the condensed-evaporated milk mixture evenly among the glasses (about 60 ml per glass). Pour slowly over the back of a spoon or down the side of the glass to create a layered effect if desired. Alternatively, top each glass with 15 ml whole milk or half-and-half for a lighter finish.

Add milk layer

Stir gently to combine before drinking (or serve with a straw so guests can stir themselves). Serve immediately while cold.

Stir and serve

Brewed tea (unsweetened) can be refrigerated up to 3 days. Pre-mixed milk-sweetener is best used within 24 hours. Assemble with ice just before serving.

Storage

Thai black tea leaves (or Thai tea mix)

Water

Sweetened condensed milk

Evaporated milk

Granulated sugar

Whole milk or half-and-half (optional substitute for evaporated milk)

If using raw bones, blanch them first: place bones in a large pot and cover with cold water. Bring to a rolling boil for 5 minutes, then drain and rinse the bones under warm water to remove scum. Rinse the pot as well. This step yields a clearer broth. If using leftover roasted carcass, you can skip blanching.

Prepare bones and vegetables

Return the cleaned bones to the pot and add 8 cups cold water. Add the halved onion, chopped carrot, celery, smashed ginger, and smashed garlic. Add the bay leaf and peppercorns.

Build the broth

Bring the pot slowly to a simmer over medium heat. As soon as small bubbles begin to break the surface, reduce heat to low so the liquid maintains a gentle simmer (not a boil). Skim any foam or fat that rises to the surface with a ladle for the first 20–30 minutes to keep the broth clear. Simmer uncovered for 1.5 to 2 hours for a light, clean broth (up to 4 hours for a richer flavor).

Simmer gently

After simmering, remove from heat. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean container to remove solids. Discard solids. Stir in 1 teaspoon kosher salt and 1 teaspoon soy sauce or fish sauce, tasting and adjusting seasoning as needed (add more salt in 1/4 tsp increments if desired).

Season and finish

If you want an extra-clear broth, use a quick clarification: whisk together one egg white with 1 tablespoon cold water per 8 cups of broth, stir into simmering warm (not boiling) strained broth, bring to a very gentle simmer for 5–7 minutes while the egg proteins coagulate and trap particles, then strain again through cheesecloth.

Clarify (optional for very clear broth)

Ladle the hot broth into bowls and garnish with sliced scallions and chopped cilantro or parsley. This side broth can be served alongside main dishes, used to warm bowls, or sipped as a palate cleanser. Cool completely before refrigerating in a sealed container for up to 3–4 days or freeze up to 3 months.

Serve or store

chicken bones (or carcass) or a mix of chicken and pork bones

cold water

yellow onion, halved (no need to peel)

carrot, roughly chopped

celery stalk, roughly chopped

ginger, smashed (optional for a bright note)

garlic cloves, smashed

bay leaf

black peppercorns

soy sauce (light) or fish sauce (optional, for umami)

scallions/green onions (for garnish)

fresh cilantro or parsley (optional, for garnish)

Place 2 cups glutinous rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring and rubbing the grains with your hand, until the rinsing water runs mostly clear (about 3–5 rinses). This removes excess surface starch and prevents clumping.

Rinse the rice

Transfer rinsed rice to a bowl and cover with 2 cups of fresh cold water. Soak at room temperature for at least 4 hours or up to overnight. For a faster method, soak 1–2 hours, but texture will be less even. After soaking, drain thoroughly in a sieve for 10–15 minutes to remove excess water.

Soak

Set up a steamer: either a bamboo steamer lined with cheesecloth or a metal steamer basket fitted into a pot with 2 cups water (water should not touch the rice). Bring the pot of water to a steady simmer over medium heat.

Prepare steamer

Transfer the drained soaked rice to the lined steamer in an even layer (do not press down). Cover with a tight-fitting lid. Steam over simmering water for 20 minutes.

Coconut Mango Sticky Rice

Coca-cola/sprite/diet-coke

Crispy Fried Wonton Crackers

Coconut Sticky Rice Trio

Coconut Water With Fresh Coconut

Thai Iced Tea

Side Broth

Side Sticky Rice

Edamame

Cucumber "spiral" Salad With Roasted Sesame

Sichuanese Cucumber Salad

Golden Sunrise Shao Mai

Wok Seared Garlic Bok-choy

Crab Rangoon Delight

Chicken & Vegetable Golden Gardens Gyoza

Garden Of Eden Yellow Curry Dumplings

Emerald City Chicken & Vegetable Dumplings

Savory Jade Pork & Chili Wontons

Mt. Rainier Xiao Long Bao (pork Soup Dumplings)

Jade Wonton Ramen Bowl

Holy Basil & Prawn Wok-fried Rice