Mango with coconut sticky rice

Mango with coconut sticky rice

By
From
Posh Rice
Serves
4
Prep
50 mins

Using coconut sugar gives the rice a buttery caramel flavour. If you don’t have it or would prefer the rice to remain white, use caster sugar. You may need less, so add 1 tbsp at a time and taste. There should be a good balance of sweet and salt.

Ingredients

Quantity Ingredient
200g thai sticky rice
400ml coconut milk
3 1/2 tablespoons coconut sugar, plus 2 teaspoons
160ml coconut cream
1 teaspoon cornflour
2 ripe mangoes, sliced
1 tablespoon black and white sesame seeds, toasted
few small mint leaves
salt

Method

  1. Soak the rice in cold water for at least 3 hours but preferably overnight, then drain. Line a steamer with a clean thin cloth and tip in the rice. Pop on the lid and place the steamer over a pan of simmering water. Steam for 30 minutes. Remove from the heat and set aside, covered, for 10 minutes.
  2. Transfer the rice to a bowl. Heat the coconut milk with 3½ tbsp sugar and the salt. Once the sugar has dissolved, bring to a simmer, then pour this over the rice. Cover and cool to room temperature.
  3. When ready to serve, heat the coconut cream in a small pan with 2 tsp sugar and a few pinches of salt. Mix the cornflour with 1 tbsp cold water and whisk into the cream. Heat gently until thickened. Spoon the rice into serving bowls, arrange the mango alongside, then pour over the sauce and scatter with the sesame seeds and mint.
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