Fruit & Vegetables
Meat
Bakery
Egg & Dairy
Rice, Rice Paper & Noodles
Pantry
Snacks & Confectionary
Dessert Ingredients
Refrigerated & Frozen
Drink
Korean/ Japanese
Household
Bulk/ WholesalePosted on 05 Dec, 2023
INGREDIENTS
Glutinous rice
1.5 cups
Coconut milk
85ml
Caster sugar
2Tbsp
Salt
1 pinch
Ripe mangoes (peeled)
2
*For the Sauce*
Coconut milk
315ml
Pandan leaf
1
Palm sugar
4Tbsp
Salt
A pinch
*To Garnish*
Toasted peanuts (crushed)
Toasted sesame seeds (black and white)
- Add rice to a large bowl and fill with tap water. Leave to soak overnight.
- The next day, drain and rinse the rice under cold running water. Line a steamer basket with baking paper then fill with drained rice. Steam for 30 mins.
- Add 85mL coconut milk, caster sugar and salt into a large bowl. Mix to dissolve the sugar then add to the freshly steamed rice. Mix until everything is well combined then set aside for about an hour for the coconut milk to absorb into the rice.
- Meanwhile, make the coconut sauce by adding 315mL coconut milk, sugar and salt to a small pot.
- Tie the pandan leaf into a knot and add to the pot. Heat to dissolve the sugar. Simmer for 5 minutes then remove from the heat. Remove and discard the pandan leaf.
- Peel your mangoes then cut 2 mango cheeks from each mango. Place each cheek flat onto your cutting board and slice into a more bite sized pieces.
- Spoon a mound of sticky rice onto each serving plate. Place one cheek of mango next to each mound. Drizzle on coconut sauce and garnish with toasted peanuts and sesame seeds.
Items added to cart
