Mango Sweet Rice (Mango Sticky Rice)

Recipe: Mango Sweet Rice (Mango Sticky Rice)

INGREDIENTS 

• 2 ripe mangos, peeled and sliced

• 1 cup uncooked glutinous rice (or sweet rice)

• 2-3 stalks Pandan leaves (optional - I got mine from Asian supermarket, freezer section)

• 1 cup water

• 1 can coconut milk (400ml)

• 3-4 tablespoons white sugar (or brown sugar)

• 1/4 teaspoon salt 

• 1 tablespoon corn starch (or tapioca starch)

• 1 teaspoon toasted sesame seeds (optional)

METHOD

1. Soak rice in water for 30 minutes. 
2. Drain out excess water. Transfer to a saucepan or pot. Add 2/3 cup water and 1/2 can coconut milk, stir well. Add Panda leaves. (Note: You may use rice cooker for this step, if your cooker has the sweet rice cooking option. Adjust coconut milk/water to the suggested water level on your rice cooker and cook as usual)
3. Bring to boil on medium high heat. Stir a little bit to make sure rice does not stick to the bottom of the pan or pot. Then partially cover with lid to avoid water overflow from boiling. Continue to simmer on medium low heat.
4. Simmer until coconut water has been absorbed by rice, about 20 minutes or so. Turn off heat and cover with lid while you prepare your coconut sauce. (If you are using rice cooker to cook the rice, keep warm in rice cooker)
5. In a pot over medium high heat, bring the remaining can of coconut milk to a gentle simmer. Add sugar and salt and keep stirring until they dissolved. Dissolve corn starch in 1//3 cup water, add to the coconut milk and continue to stir until it becomes thicker. 
6. Pour 1/2 cup coconut sauce into the rice when it is still warm, mix well and let sit with lid covered for another 10 minutes. 
7. To serve, place warm rice on a serving dish. Drizzle coconut sauce over and arrange mango slices on top or on the side. Sprinkle with sesame seeds.