Description
A delightful Southeast Asian dessert made with sticky rice and fresh mango, draped in a rich coconut cream, creating a perfect balance of sweet and creamy.
Ingredients
- 1 cup sticky rice
- 1 1/2 cups coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and sliced
- Sesame seeds or mung beans for topping (optional)
Instructions
- Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
- Drain the rice and steam it in a steamer basket lined with cheesecloth or a clean kitchen towel for about 20-30 minutes, until tender.
- In a saucepan, combine coconut milk, sugar, and salt over medium heat until the sugar dissolves.
- Once the rice is cooked, transfer it to a large bowl and pour about 1 cup of the coconut mixture over the rice. Mix well and let it sit for about 30 minutes to absorb the flavors.
- To serve, place a portion of the sticky rice on a plate, add sliced mango on the side, and drizzle with the remaining coconut cream. Top with sesame seeds or mung beans if desired.
Notes
Ensure to use ripe mangoes for the best sweetness. For variety, try adding toasted coconut or chopped nuts as toppings.