TAMARIND SAUCE Ingredients 2 oz seedless tamarind pulp 1 cup warm water Technique Put the tamarind pulp in a medium bowl and add the warm water. Soak until soft, about 20 minutes. Break pulp apart with your fingers, then mash and stir with a wooden spoon to help it dissolve. Pour mixture through a fine sieve and discard fibrous pulp. This sauce if refrigerated will last indefinitely, but best when used within one week. Note: You can buy this already prepared in Asian/Thai markets. It comes in liquid concentrate as well as packets. STICKY RICE WITH COCONUT SAUCE Ingredients 1 ½ cups sticky rice 1 can unsweetened coconut milk 3 Tablespoons sugar Technique Mix coconut milk and sugar together in a bowl. Cook rice. Transfer rice to a shallow pan. While still hot, add sugar/coconut mixture to it. Cover pan with plastic wrap and set aside.