Brass Wok--Sticky Rice, BLUE

Mango with Sticky Rice is the go-to dessert in Thailand and when you have it properly made you understand why. Chef Pui kicked our presentation up quite a notch when she showed us how to make the rice blue with color from pea flowers, a common ornamental. Glutinous rice, presoaked overnight, drained, cooked in the straw "hat" over simmering water in the special round pot with a tight lid, cooked precisely the right amount...that's all. We watched as Chef Pui led us through the prep of this extraordinary dessert.