A bento to celebrate the Year of the Pig.  =)

For (lots of) detail on everything inside, click on the picture for the website post. 

Happy New Year, bento-fans!

Two kinds of xoi in today's bento.  For more information, check out the website post by clicking on the picture to the right.

Also, check out the new Cooking Cute bento-shopping lists on Amazon!

• Bento Supplies list
• Bento Grocery list
• Sushi Supplies list
• Cookbook Recommendations list

Hee hee hee . . . my sentiments exactly!  ;-)

To learn about what's what, click on the pic for the website post.

Have a good weekend!

Front: mango sticky rice
Back: Singapore char mee hoon (leftovers!)

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Somewhat crappy picture as this was taken at night. I will try to post the recipe for the oh so yummy mango sticky rice soon (which came to me courtesy of one purplee cat). I am headed off to the airport and land of the dial-up (unless I luck into an unsecured wireless connection – haha).
83 degree weather, here I come – woo hoo!

MANGO STICKY RICE Ingredients* - Sticky rice - 2 cups sticky rice 2 cups coconut milk 1 cup sugar 1/2 teaspoon salt 2 ripe mangoes, cut into thick slices - Topping - 1 tbsp toasted sesame seeds 1 tbsp tapioca starch 1 tbsp sugar 1/4 tsp salt

Steps Cook the sticky rice as you normally would. I used my rice maker, which has a sweet rice function. I measured out 2 rice-maker cups (which are smaller than normal cups) of rice, rinsed it clean, then let it soak for about 6 hours. Then I drained it, placed it in the rice maker bowl and filled in the water up to the line for 2 cups (the water barely covered the rice). Then I closed the lid and hit cook. If you don't have a rice maker, you can steam the rice. While the sticky rice is cooking, mix together 1.5 cups of the coconut milk, the sugar and salt and bring to a boil. Then set the sauce aside to cool. Immediately after the sticky rice is cooked, and still hot, put it into the coconut sauce and stir well. It will look a little soupy. Cover for 1 hour and let cool. The rice will absorb the coconut sauce. To make the topping, mix the remaining 1/2 cup of coconut milk with the salt, sugar and tapioca starch. Bring to a boil, then set aside to cool. To serve, put the sticky rice on a dish and lay the sliced mangoes on top. Pour the topping sauce over the sticky rice and sprinkle with toasted sesame seeds. * Use gluten-free ingredients © Cooking Cute