Mango Sticky Rice
The mango season is here, I use the Harum Manis mangoes from Perlis to make a beautiful and delicious traditional dessert - mango sticky rice.
- Prep time
- 1 hr
- Cook time
- 25 min
- Yield
- Not listed
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Glutinous Rice
- 200 g Water
- 100 g Sugar
- 4 g Salt
- 120 g Coconut Milk
- 2 pcs Pandan Leaves
- 4 Mangoes
- some Lemonade
- 80 g Coconut Milk
- 0.25 tsp Salt
- 2 g Cornstarch
- A Little Water
Instructions
- 1
Wash the glutinous rice, add in water, put it in a pot, and steam for 20 minutes. The time is counted from the time the water boils.
- 2
Put sugar, salt, coconut milk, and pandan leaves into a pot, turn on medium-low heat, and stir until the sugar melts. Turn off the heat and set aside.
- 3
Put the coconut milk and salt into the pot, add a little water to dissolve the cornstarch, then pour it into the pot and mix well with the coconut milk.
- 4
Turn on a low heat and stir until it becomes slightly thick, then remove from the heat and let it cool for later use.
- 5
After the glutinous rice is steamed, scoop it into the prepared coconut milk, mix well, cover it, and leave it for 15 minutes.
- 6
After 15 minutes, open the lid and stir well. Cover again and let it leave for 30 minutes.
- 7
Peel the mango and cut it into slices.
- 8
Soak the sliced mangoes in lemonade, then place them on a strainer to drain excess water.
- 9
Finally, put the glutinous rice into a bowl and spread the roses with mango slices, pour over the topping, and enjoy.