Preparation time is 10minutes
Cook time is 22minutes
Total time is 32minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
Coconut cream topping
- 1/3 cup coconut milk (optional)
- 1/2teaspoons plain flour
- 1 pinch salt
- 250grams white sticky rice
- 1 cup coconut milk
- 1 cup water
- 250grams palm sugar
- 1/4teaspoons salt
- 4 ripe mangoes
Method
Step 1 of 6
Soak the rice in a bowl of water for 3 hours. Drain then spread the rice in a steamer basket lined with muslin.
Step 2 of 6
Fill a wok or a steamer pan with water and bring to the boil. Set the steamer over the water and steam on a medium heat for 20-25 minutes or until the rice swells.
Step 3 of 6
Mix the coconut milk, measured water and sugar and salt in a small saucepan until smooth.
Step 4 of 6
Spoon the hot rice into a bowl and mix it with the coconut milk mixture. Cover and leave to rest for 10 minutes.
Step 5 of 6
Mix the coconut milk, flour and salt together for the coconut cream topping and gently heat in a saucepan for 2-3 minutes.
Step 6 of 6
Peel the mangoes, cut into small slices and arrange on each plate. Serve with the sticky rice and drizzle with the topping, if liked.
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