Mango and Coconut Sticky Rice.
You can have Mango and Coconut Sticky Rice using 6 ingredients and 20 steps. Here is how you cook that.
Ingredients of Mango and Coconut Sticky Rice
- Prepare 2 of ripe Mangoes.
- You need 1 1/2 cup of Sticky rice.
- You need 1/2 can(200ml) of readymade Coconut milk.
- You need 1/4 cup of Sugar.
- It's 1 pinch of Salt.
- Prepare as needed of Roasted sesame seeds to garnish.
Mango and Coconut Sticky Rice step by step
- Clean and soak the rice in water for at least 5-6 hours, but overnight is best..
- Put a steamer in the stove top and add about four cups of water. Insert the steaming shelf and line with cheesecloth..
- Transfer the soaked rice to the cheese cloth..
- Steam the rice for about 35 minutes, or until the rice is cooked through and tender..
- Remove from heat..
- Rice is cooked completely..
- Open the unshaken can of coconut milk..
- Spoon out the thick coconut milk from the top into a bowl..
- Peel and cut ripe mangoes into strips..
- Keep 3-4 strips aside for garnishing and make puree out of the remaining mangoes..
- Heat 1/2 can of coconut milk along with prepared mango puree, sugar and salt to make a thick sauce..
- I am using frozen mango puree as fresh mangoes are not easily available here. I am using fresh one for garnishing only. It's fine to use frozen mango puree if you don't have fresh one..
- Cook in low heat until everything dissolve completely to make a saucy consistency. Don't let the mixture come to boil. Cook in low heat..
- Transfer prepared sticky rice into a bowl..
- Stir in the coconut milk sauce until all of the rice is coated..
- Keep aside for 10 minutes so that rice soaks the sauce completely..
- Take a serving plate and transfer the soaked rice upside down..
- Arrange some fresh mango pieces in the side..
- Top with the reserved coconut cream and toasted sesame seeds.Add some greens just to garnish..
- Serve at room temperature with some coconut milk at the side..
