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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



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





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



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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