I really think so -

CandyPenny is off to Japan for some roaming and vegan reporting! In light of this exciting adventure, friends and I bid farewell with a Asian-themed party.

I was excited to have a go at a Thai-inspired dessert for the occasion: sweet sticky rice! In fact, since my time in Thailand I had imagined turning the whole world on to the salty sweet pleasure of coconut-sweetened sticky rice. Many a hungry day was spent perusing markets for kao nio ma muang (mango with sticky rice) and Khao Tom Mad (sticky rice encased banana). Obtaining ingredients here in the states required a bit of running around. But after my experience in making Khao Tom Mad from scratch in a rural Thai village, shredding coconuts barefoot on the kitchen floor, I was thankful for the convenience of canned coconut milk.

Sweet & sticky: mmmm.

1) Prepare the sticky rice:

You can buy “sticky rice” from an Asian market or gourmet grocer. Cover 1 cup of the rice with cold water and soak overnight. “This is very important!” I remember my guide at the Thai Farm Cooking School exclaiming. Afterwards, rinse the rice till the water runs clear. Then repeat the rinsing. Steam the rice in cheesecloth in a bamboo steamer for 25 minutes or so until rice is very soft.