I’ve never tried this before so I wouldn’t know how it tastes like. I only saw photos of it posted on social media and folks raved about it. I was curious so I decided to do an experiment. So glad that I did. This is love! Yum!!
Mango Sticky Rice
Yield: 4 servings
Prep time: 9 hours (includes resting)
Cook time: 25 minutes
1 cup glutinous rice
3 Pandan (screwpine) leaves, cut into 2-inch length, optional
2 Asian mangoes, cut into small cubes
1 cup coconut milk
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon toasted sesame seeds
Banana leaf, for steaming
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. In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar is dissolved. Remove from the heat and pour out 1/4 cup of the coconut milk mixture. Set aside.
4. 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. Leave it to cool to room temperature, or until the rice has absorbed all the coconut milk mixture.
5. Serve the sticky rice with a drizzle of the reserved coconut milk mixture and mangoes. Garnish with toasted sesame seeds.
- Pandan and banana leaves can be found in the frozen section of Oriental/Asian stores.
Recipe adapted from Rama Malaysia