COCONUT STICKY RICE WITH MANGO

January 14, 2016

I’m having ‘Fernweh’ – I miss traveling. I’m still not used to this rainy town. Especially hard when I think back to my time in Cambodia. It was like having an adventure every day and being rewarded every night with amazing food for having survived. Unfortunately there are so few dishes that you can really reproduce without access to all the fresh herbs and vegetables.
So, spending another rainy and stormy Sunday at home, I decided to at least provide my belly with a trip to Asia.

The recipe sounds like a lot of work – but it’s actually not. Just needs a little bit of preparation. Not exactly a last minute dessert. Once you prepared the rice you should serve it within a few hours. Otherwise the rice will end up being a spongy block.
Side note: If you don’t find banana leaves you can substitute with a muslin or cheese cloth. Pandana leaves are optional but I would highly suggest to use them if you can get your hands on some.

COCONUT STICKY RICE WITH MANGO

  • 1 cup (200g) rice [glutinous]
  • 2-3 Pandan leaves
  • 1 to 2 mangos
  • 1 cup (250ml) coconut milk
  • ½ teaspoon salt
  • ¼ cup (55g) sugar
  • 1 tablespoon sesame seeds 

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_ soak glutinous rice in plenty of water [8 hours or over night]
_ place a layer of banana leaves into your steamer [make sure you don’t cover all holes so the steam can come through]
_ drain rice and spread out onto the banana leaf

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_ cut Pandan leaves into 3 cm long pieces and throw in with the rice

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_ steam for 30-35 minutes [until rice is translucent]

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_ heat coconut milk in a sauce pan [over low heat]
_ add salt and sugar [keep stirring until dissolved]
_ pour out ¼ cup and reserve for later
_ cut mangoes into small cubes and refrigerate
_ transfer steamed rice into a bowl

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_ add coconut milk and mix until you get a thick porridge consistency [do this quickly so the rice doesn’t stick together too much]

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_ leave to cool to room temperature [rice will slowly absorb coconut milk]
_ serve sticky rice with chilled mangoes
_ drizzle with reserved coconut milk and top with some toasted sesame seeds

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