Sticky Rice with Mango

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

Coconut Cream Sauce

Topping

Method

Sticky Rice

  1. Wash sticky rice 2 - 3 times in cold water, then leave to soak in cold water overnight.
  2. 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.
  3. Meanwhile, combine 400ml Coconut Cream, 1/3 Cup Sugar and 1/2 Tsp Salt in a small saucepan. Stir until dissolved. Do not boil.
  4. Stir coconut cream mixture through the cooked rice. Cover and set aside for approximately 30 minutes.

Coconut Cream Sauce

  1. Combine 160ml Coconut Cream with 3 Tbsp Sugar in a small saucepan. Stir until dissolved. Do not boil.

Serving

  1. 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.