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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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