Mango sticky rice
50 g white glutinous/sticky rice (washed and soaked for 2 hours)
50g black glutinous/sticky rice (washed and soaked for 2 hours)
50 ml coconut milk (to cook the rice with)
50 ml coconut cream (to serve)
½ teaspoon salt
2 tablespoon sugar
2 pcs ripe sweet mango
1 litre water for cooking
Using a steamer or broiler cook the white rice for about 7 – 10 minutes, take out into a medium bowl (do not turn off the fire as we will put the rice back into the steamer) add salt and coconut milk to the rice and mix well.
Repeat for the black rice.
Return the rice and coconut milk mixture into the steamer and cook for a further fifteen minutes. Meanwhile – warm the coconut cream, set aside.
Prepare the mango by peeling the skin and cutting along the stone on both sides before slicing them into smaller pieces. Arrange the mango on the serving plate and put the cooked rice on the side, top with coconut cream and serve (rice shall be sticky and tender when it’s done).