A chronicle of culinary happenings & food indulgences.
Saturday, January 7, 2012
Mango Sticky Rice
I always crave for something hot and creamy during the winter, like porridge, soup and mango sticky rice. I like my mango sticky rice served hot with fresh cold slices or cubes of mangoes. The hot and cold, sweet and creamy combo make this desert simply irresistible.
Mango Sticky Rice
(makes 4 servings)
1 1/2 cups uncooked white glutinous rice
1 1/2 cups water
1 1/2 cups coconut milk
3 tablespoon granulated sugar
1/2 teaspoon salt
2 mangos, peeled and sliced
1 tablespoon toasted sesame seeds
1/2 tablespoon cornstarch
In a bowl, wash and then soak the rice in 1 1/2 cup of water for at least 1 hour, up to 4 hours.
Meanwhile, slice or dice the mangoes. Refrigerate.
Fill rice cooker with about 3 cups of water (a pot can also be used). Place a cheesecloth or a clean towel in a steamer, and place it in the rice cooker.
Pour the bowl of soaked rice and the water into the steamer. Let the rice steam for 45 minutes.
While the rice cooks, mix together 1 1/2 cups coconut milk, 3 tablespoons of sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat.
Pour the thin coconut milk mixture in a bowl and reserve 1/2 cup in the sauce pan. Add cornstarch to the saucepan and allow the remaining mixture to thicken. Set aside.
When the rice is done, place it in a bowl. Drizzle the thin coconut milk over it, mix, and let the rice soak the coconut milk. Add more of the thin mixture until the rice no longer soaks.
Place the sticky rice on a serving dish. Arrange the mangos around it. Spoon a few tablespoon of thickened coconut mixture on top of the rice and mangoes. Sprinkle with sesame seeds.