Sticky Rice with Mango
Sticky rice with mango juxtaposes salty-sweetness of sticky rice with tart mango and a drizzle of sweetened coconut cream - it's the ultimate summer afternoon treat! Although it requires some preparation, it is actually very simple to make. This recipe will serve 4 - 6 people.
Ingredients
Sticky Rice
- 2 Cups of Golden Choice Glutinous Rice
- 400ml Mae Ploy Coconut Cream
- 1/3 Cup Sugar
- 1/2 Tsp Salt
Coconut Cream Sauce
- 160ml Mae Ploy Coconut Cream
- 3 Tbsp Sugar
Topping
- Ground Value Frozen Mango (Thawed)
- Haldiram's Fried Moong Daal or Pattu Sesame Seeds (Toasted)
Method
Sticky Rice
- Wash sticky rice 2 - 3 times in cold water, then leave to soak in cold water overnight.
- Drain water and loosely wrap sticky rice in a muslin cloth. Place in the top of a steaming saucepan, and steam for approximately 40 minutes, or until rice becomes tender and clumps together.
- Meanwhile, combine 400ml Coconut Cream, 1/3 Cup Sugar and 1/2 Tsp Salt in a small saucepan. Stir until dissolved. Do not boil.
- Stir coconut cream mixture through the cooked rice. Cover and set aside for approximately 30 minutes.
Coconut Cream Sauce
- Combine 160ml Coconut Cream with 3 Tbsp Sugar in a small saucepan. Stir until dissolved. Do not boil.
Serving
- Place a small scoop of sticky rice on each plate, top with mango pieces and drizzle with coconut cream sauce. Garnish with toasted sesame seeds or fried moong daal and serve.