Serves 4

Preparation time: 1 hour

Ingredients:

• 1 cup Sticky rice
• 1/2 cup White sugar
• 1 cup Coconut milk
• 1/2 cup Water
• 1 Mango (ripe)
• 1/2 tsp. Salt
• 1 tbsp. Mung bean, roasted (optional) for garnish
• Pandan leaves 2 leaves

Methods:

1. In a mixing bowl, soak the sticky rice in water for 4 hours.
2. Strain sticky rice and pour into a steaming rack or sheet cloth and steam for 3o minutes or till rice is soft and cooked.
3. Next, heat the coconut milk in a pot over medium heat. Add water and pandan leaves.
4. Stir constantly and allow coconut milk to simmer. Add sugar and salt to taste. Remove from heat.
5. Put sticky rice in a mixing bowl and pour ¾ of the hot coconut milk over it. Mix well to allow the rice to absorb the coconut milk. Cover and set aside for approximately 10 minutes.
6. Peel and slice mango.
7. Put sticky rice mixture in a dessert plate on the side of  sliced mango. Pour in the remaining coconut milk into a small jar and place it on the side of sticky rice. Topping the rice with roasted Mung bean, serve.

Share