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A  Weekday  Menu Recipe

 

Sticky Rice with Mango    Veg HT DP Cambodian 30mins plus standing 

 

Serves 6   Hot  Vegetarian  Fruit Vegan Sweet  Savoury Sauce  Gluten Wheat Dairy free Eggless Cambodia  Asia

 

Ingredients

225g/8oz  Glutinous (sticky) Rice, washed

180ml/6fl.oz.  Thick Coconut Milk (taken from the top of a 400g/14oz tin before its been shaken)

50g/2oz Sugar

1 teasp Salt

1/4 teasp Rice Flour

4 Ripe Mangoes, peeled and sliced

A pinch of salt

 

 

Instructions

 

1. Place the rice in a medium saucepan and add enough water to cover by about 6mm/1/4-inch. Steam for about 20 minutes or until just tender.

 

2. Place the thick coconut milk in a medium saucepan together with the sugar, salt  and rice flour and cook for 5 minutes over a low heat.

 

3.  Add the cooked rice to the coconut mixture, stir to mix well then set aside for about 15 minutes.

 

4. Make the topping by heating the remaining thin coconut milk and salt in a small saucepan over a low heat until the salt has dissolved.

 

5. To serve - Spoon the rice onto serving plates, garnish with slices of mango and top the rice with 2 teaspoons of the coconut sauce.  

 

 

More Dessert  Recipes  |  What's in Season More Cambodian Recipes

 

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

Related Recipes and Information

More Dessert  Recipes 

 Sweet Sauce Recipes 

What's in Season

 

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