Slices of sweet mango make this famous sweet and sticky rice dessert from Thailand an absolute delight.
Ingredients (serves 4)
- 200g (1 cup) glutinous or long-grain rice
- 1 x 270ml can Ayam coconut milk
- 2 tbs caster sugar
- Large pinch of salt
- 1 large mango, cheeks removed, peeled, thinly sliced
- Place rice in a bowl. Cover with cold water. Set aside overnight to soak. Drain. Line the base of a bamboo steamer with non-stick baking paper. Spread rice over the base and place over a saucepan of simmering water. Steam, covered, for 25-30 minutes or until rice is tender and translucent. (If using long-grain rice, cook following packet directions.)
- Meanwhile, place coconut milk, sugar and salt in a saucepan over medium heat. Stir until sugar dissolves and coconut milk is heated through (do not boil).
- Transfer the rice to a large bowl. Add half the coconut milk mixture and stir to combine. Set aside for 5 minutes to stand.
- Divide the rice among serving plates. Shape each portion into a 2cm-thick disc. Top with mango slices. Spoon over the remaining coconut milk.
Source : Australian Good Taste