House recipe
🥠Mango sticky rice
Steamed glutinous rice soaked in sweet coconut milk, served with ripe mango and a salty coconut drizzle.
Allergens. Contains: none listed. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 250 g glutinous (sticky) rice
- 400 ml coconut milk, divided
- 70 g sugar, divided
- ½ tsp salt, divided
- 1 tsp cornflour (maizena)
- 2 mango, ripe, peeled and sliced
Method
- Rinse the rice until the water runs almost clear, then cover with warm water and soak for at least 1 hour. Drain well.
- Line a sieve or steamer basket with a damp clean tea towel, spread the rice in it and steam over simmering water, covered, for 25 minutes until tender and translucent.
- Meanwhile, warm 300 ml coconut milk with 60 g sugar and a pinch of salt, stirring until dissolved. Do not boil.
- Tip the hot rice into a bowl, pour over the sweet coconut milk, stir and cover. Leave for 20 minutes to soak it all up.
- For the drizzle, heat the remaining coconut milk with the rest of the sugar and salt, add the cornstarch mixed with a splash of water, and stir until slightly thickened.
- Serve a mound of rice next to sliced mango, with the salty-sweet drizzle spooned over.