INGREDIENTS FOR THE RICE
2 rice measuring cups sticky/glutinous rice
350 ml coconut milk
6 tbsp coconut/palm sugar or brown sugar
¼ tsp salt
FOR THE TOPPINGS
2 ripe peeled yellow mangoes
125 ml coconut cream (you can use coconut milk but will need to thicken this with some cornflour/similar thickener)
1 tbsp palm or coconut sugar (Brown sugar will also work)
¼ tsp salt
1
Cook the sticky/glutinous rice using the ’SHORT GRAIN’ setting in your rice cooker. Pour the 2 cups of rice into your inner bowl and fill to the level 2 line with water.
Follow instructions in your rice cooker manual for sticky rice and which level line to use.
2
While the rice is cooking, mix together the coconut milk, sugar and salt in a saucepan over medium heat.
3
Bring to the boil; remove from heat and set aside.
4
When the rice is cooked, remove to a large bowl and stir the coconut milk mixture into the rice and cover.
5
Allow to cool (or you can eat warm if you prefer).
6
Make the topping sauce by mixing together 125ml coconut milk, 1 tbsp sugar, 1⁄4 tsp salt (and the cornflour if using) in a pan and bring to the boil.
7
Prepare the mango as shown in the photo below and plate the rice, mango and put the pouring sauce into a little bowl.
Ingredients
INGREDIENTS FOR THE RICE
2 rice measuring cups sticky/glutinous rice
350 ml coconut milk
6 tbsp coconut/palm sugar or brown sugar
¼ tsp salt
FOR THE TOPPINGS
2 ripe peeled yellow mangoes
125 ml coconut cream (you can use coconut milk but will need to thicken this with some cornflour/similar thickener)
1 tbsp palm or coconut sugar (Brown sugar will also work)
¼ tsp salt