sticky rice with mangoes
This is one of my favourite snacks, because it's not too rich or sweet. It's pretty easy to make, if you remember to soak the sticky rice overnight!
There are 2 schools on how to steam sticky rice in an ordinary bamboo steamer (I'm afraid I don't know how to do it in an electric steamer, but I imagine you can still do it one of the following ways). After soaking and draining, either
1. add water directly on the rice (enough to cover by 1.5 cm) in a foil-lined steamer, or
2. put it in the steamer without water and fill the pan below the steamer with water, adding more boiling water as necessary during steaming.
I've never tried the first way, even though this particular recipe (which I've made many times) calls for it. So try whichever way you want. Either way it will be fabulous!
1.5 cups sticky rice, soaked overnight
3 Tbsp palm suger (or substitute brown sugar)
3 Tbsp hot water
3 large ripe mangoes, sliced thinly (or your favourite tropical fruit)
400 mL coconut cream (I've used coconut milk before, and it still tasted great)
Drain the rice and place in a foil-lined steamer. Steam 30 minutes, using one of the methods described above. Press into an oiled cake pan or square pan and leave until cool and firm.
Dissolve palm sugar in hot water. Cut the rice into slices or wedges and arrange on dessert plates with slices of mango. Drizzle with coconut cream and palm sugar.
Variation: I usually like to make just a single serving. So I steam 1/3 to 1/2 cup sticky rice, let it cool a little (I like it when it's still warm), then just heap it onto a plate, compact it a little with a spoon so it has shape, put my sliced mango next to it and top it with the coconut milk and dissolved sugar. Then I use the leftover mango and coconut milk the next day in a Coconut Fruit Smoothie, the recipe for which I'll post soon
If I'm really lazy I'll just dip balls of sticky rice in coconut milk and sugar
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Yoggy
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