Mango Sticky Rice with Salted Coconut Cream
Chewy coconut-soaked sticky rice next to ripe mango, with a pour of lightly salted coconut sauce. Soak the rice in the morning.
Ingredients
- Glutinous rice300 g
- Coconut milk1 can
- Caster sugar4 tbsp
- Sea salt1/2 tsp
- Cornflour1 tsp
- Ripe mangoes2 pc
- Toasted sesame seeds1 tbsp
Method
- 01
Rinse the rice several times until the water runs fairly clear, then cover with plenty of cold water and soak for 4 hours.
- 02
Drain the rice, spread it in a steamer basket lined with muslin or a clean cloth, and steam over boiling water for 25 minutes until the grains are glossy and tender.
- 03
While it steams, warm 300 ml of the coconut milk with 3 tbsp sugar and 1/4 tsp salt over low heat for 3 minutes, stirring until the sugar dissolves, without letting it boil.
- 04
Tip the hot rice into a bowl, pour over the sweet coconut milk, stir once, then cover and leave for 15 minutes to soak it all up.
- 05
Mix the cornflour with a splash of water, add it to the remaining coconut milk with the last 1 tbsp sugar and 1/4 tsp salt, and simmer for 2 minutes until it thickens slightly.
- 06
Peel and slice the mangoes, serve them beside scoops of rice, spoon the salted cream over and scatter with sesame seeds.
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