"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

The words:



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Tuesday, April 25, 2017

Mango Sticky Rice Recipe / ข้าวเหนียวมะม่วง

Ingredients & Cooking Directions for Mango Sticky Rice

Kitchen Equipment used in this Video

Induction Cooker: http://amzn.to/2nyw4eF
Clear bowls: http://amzn.to/2nAy4Um
Black plate: http://amzn.to/2ndppHC

Estimated Servings: 4

Sticky rice:

1 cup coconut milk
½ cup water

1. Wash glutinous rice several times until the water runs clear.
2. Soak rice in water for about 1 hour or more (preferably overnight) and drain.
3. Steam rice for about 20-25 minutes or until translucent.
4. Transfer sticky rice into a container, cover with lid and set aside (to keep rice hot).
5. To make coconut sauce, turn stove on medium low heat and add in coconut milk, water, sugar and salt stirring it constantly until sugar dissolves.
6. Remove coconut sauce from the heat and pour the sauce into the sticky rice mixing it until combined.
7. Cover the bowl with a lid and allow it to sit for about 40 minutes so that the rice absorbs the coconut sauce.


3 tablespoons water
1 teaspoon corn starch

1. To make the coconut cream topping, dissolved the tapioca flour or cornstarch into the water. Then add your coconut cream into a small pot and turn your stove on medium heat.
2. Pour in the sugar and salt and dissolve it completely into the coconut cream and add in the cornstarch water mixture that was prepared earlier. Stir until it thickens and set it aside to cool.
3. Slice mango and set on serving plate. Add warm sticky rice next to mango slices, sprinkle sesame seeds on top of the rice and serve with coconut cream sauce.


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