One of the Thai dessert that very easy to prepare but the test is amazing yummy is an absolute must try.
Ingredients

1. 1 cup Thai sticky rice.
2. 1 3/4 cups water
3. 1-2 ripe mangos, cut into bite-size pieces
4. 1/4 cup + 1 Tbsp. brown sugar
5. 1 can good-quality coconut milk
6. 1/4 tsp. + pinch of salt

Instruction

1. Soak the sticky rice in 1 cup water for 20 minutes, or up to 1 hour.
2. The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
3. Bring to a gentle boil, then partially cover with a lid. Turn the heat down to medium-low.
   
4. Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
5. Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
6. To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. over medium heat (5 minutes).
7. Place scoops of the sticky rice in bowls. Ladle a generous amount of warm coconut sauce over the rice. Add slices/pieces of ripe fresh mango.
8. serve.

Another way you can try to cook sticky rice by Microwave oven :

Soak the sticky rice for 10 minutes in warm water in a bowl. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more).Cover the bowl with a dish and cook in microwave for at full power 3 minutes.
Bring the rice out of microwave oven and stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.

Put it back to microwave oven and heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave oven.

The dish combines the four main tastes of Thai cuisine: sour lime, hot chile, salty fish sauce, and sweetness added by palm sugar.

Som tam is often served with sticky rice and chiken or pork. It is also sometimes served over rice noodles and raw vegetables to mitigate the spiciness of the dish.

Ingredients.

• 1 medium dark green papaya
• 4 garlic cloves
• 6 green Thai chilies
• 2 tomatoes, cut into wedges
• 1/2 cup chopped green beans, in 1-in (2.5-cm) pieces
• 2 tablespoons anchovy sauce
• 1/2 teaspoon sauce
• 1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice

Howto cook.

1. Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
2. Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.