Sticky Rice & Mango
Velvety soft sticky rice, delicately steamed to perfection and sweetened with creamy coconut milk and sugar. The fragrant aroma of mango slices enhances the dish, topped with a drizzle of coconut cream and a sprinkle of toasted sesame seeds for added texture. Enjoy a taste of tropical flavors harmoniously blended in this delightful dessert.
— Constant Cookbook
Ingredients
- 300g sticky rice (a glutinous rice, sometimes sold as sushi rice)
- 250ml coconut milk
- 3 tbsp granulated sugar
- ¼ tsp salt
- 2-3 ripe mangoes
- 2-4 tbsp coconut cream (you can freeze the rest)
- 1 tbsp toasted sesame seeds
- banana leaves , for serving if you can find them
Instructions
- Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside.
- Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool.
- Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.
- Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.
Yield
Serves 6
Nutrition
- Calories: 351 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 62 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.55 milligram of sodium
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