Mango with sticky rice is a refreshing and light dessert that still fills you up. The sweet juicy flavor of the mango
complements the wonderful texture and flavor of the sticky rice and coconut sauce. A bright presentation of tropical fruits, this
dish can also help make a meal shine, bringing a fun tone to a gathering. There is quite a variety of mangoes in the world, so
experiment until you find what you like best.
Preparation
- Rinse sticky rice 2-3 times. Place sticky rice in a bowl filled with cold water. Water must be above the rice by
2-3 inches. Let the rice stand in water for 3 hours.
- After soaking, rinse rice again. Drain.
Directions
- Boil water in a simmer pot with pandanus leaves in the water. Turn the heat to medium-low. Lay cheese cloth on the
bottom of the simmer basket. Place rice on the cheese cloth and cover rice with cheese cloth. Cover with lid. Steam for about 20-25
minutes.
- While sticky rice is steaming, in a pot add coconut milk, sugar and salt. Mix well in medium heat. Cook until boiling.
Cool it down in a bowl that can hold the sticky rice.
- Once the sticky rice is cooked, put sticky rice in the coconut bowl, prepared in step 4. Gently fold sticky rice with
coconut milk. Mix well with coconut. Cover the bowl with a lid or plate for 30 minutes.
- Serve on a plate. Sprinkle with 1-2 tablespoons of coconut topping sauce. Peel and cut mango into bite-size pieces
and serve on the side with sticky rice.
Directions for making coconut topping sauce
- Open the coconut cans. Remove water-like part and keep the creamy part in another bowl (about 1 cup).
- In a sauce pan, over medium heat, mix and stir rice flour, sugar and salt by adding coconut milk little by little. Stir well.
Make sure that flour is dissolved. Cook for about 4 minutes or until boiling.
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Before Cooking
- Adding pandanus leaves in the boiling water used to steam the sticky rice will make the sticky rice have quite a nice
aroma.
- Over soaking or cooking sticky rice will make the rice too sticky and soft. Must use medium-low heat to steam sticky rice.
- Only peel mango when serving. Do not peel in advance because mangoes may turn brown.
Ingredients
5-7 Ripe sweet mangoes
3 Pandanus leaves (optional)
Sticky Rice Ingredients
3 cups Long grain sticky rice
1 1/4 cups Creamy coconut milk
1 cup Sugar
1/8 tablespoon Salt
Coconut Topping Sauce Ingredients
1/2 cup Creamy coconut milk
1/8 tablespoon Rice flour
1 tablespoon Sugar
1/8 tablespoon Salt
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