Mango Sticky Rice

Ingredients

• Rice

  Brown, Instant - Safeway

  1 cup dry or 200g

• Mangoes

  Fresh Fruit - Dole

  200g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 cup or 240g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Salt

  Table

  ¼ tsp or 2g

• Banana

  Raw

  100g

Directions

1. Soak the glutinous rice for at least 8 hours or overnight.
2. Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent.
3. While the rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.
4. In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.
5. When the glutinous rice is cooked, transfer it in to a bowl. Pour the rest of the coconut milk into the bowl and mix it with the glutinous rice. Keep stirring until it becomes a thick porridge consistency. Slowly, the rice will absorb all the coconut milk. Leave it to cool to room temperature.
6. Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice and top it with some toasted sesame seeds.
7. Recipe by: Rasa Malaysia (source: https://rasamalaysia.com/mango-sticky-rice/)