Mango Sticky Rice
The dish, best eaten warm, is often finished with a drizzle of sweet coconut syrup and a sprinkling of roasted sesame seeds.
Servings: 6 servings
Calories:
Ingredients
- 2 cups glutinous rice
- water enough to cover the rice when soaking
- 6 ripe mangoes Peeled and cut into cubes or slices.
- 2 cups coconut milk
- 2 tbsp sugar
- 1 tbsp toasted sesame seeds
- salt a pinch will do
For coconut milk sauce
- 1 cup coconut milk
- 4 tbsp sugar
- salt a pinch will do
Instructions
- In a large bowl. Soak glutinous rice with enough water to cover the rice overnight.
- Drain water from the glutinous rice and transfer in a cooking pot. Add coconut milk and 1 cup water. Cook over medium heat for 10 minutes stirring every now and then to avoid burning the rice.
- When the water and coconut milk is absorb by the rice. add the sugar and a pinch of salt and stir until incorporated. Taste and adjust according to your preference. Set aside.
Making the coconut sauce.
- In a saucepan. Pour 1 cup of coconut, sugar, and salt. Cook over medium heat and stir continuously until you have a semi-thick consistency. Taste the sweetness and adjust if needed.
Preparing Mango Sticky Rice
- Place desired amount of sticky rice in a plate or bowl. Add mango cubes or slices and pour some coconut sauce on top of the sticky rice. Sprinkle with toasted sesame seeds and serve. Bon Appetit!