Mango with Black Sticky Rice

4.0 from 2 reviews

Author: Anita Jacobson

Categories: Dessert

Cuisines: Thai

Ingredients: Fruit Rice

Prep Time: 15 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 30 mins

Serves: 4

Ingredients

• 2 cups black sticky rice
• 1 can (400 ml) coconut milk
• 400 ml water
• 2 tablespoon sugar
• 1/8 teaspoon salt
• 2 pandan leaves, knotted
• 1 mango, cut into small bite size cubes/slices
• toasted sesame seeds (optional)

Instructions

1. Washed and drained sticky rice, then soaked in cold water for at least 2 hours, overnight is best.
2. Drain the sticky rice and place in a sauce pan, along with coconut milk, water, sugar, salt, and pandan leaves. Bring to a boil, then quickly reduce heat to a simmer and cook (uncovered) until all the liquid has been absorbed, about 45 minutes. Stir frequently, especially towards the end. Discard the pandan leaves.
3. Transfer the sticky rice to a heat proof bowl, then place in a steamer and steam for 30 minutes until fully cooked.
4. Transfer the sticky rice to 4 individual serving bowls/ramekins. Let cool completely.
5. To serve, remove the sticky rice from bowl/ramekin into a serving plate. Serve each with 1/4 of mango and some toasted sesame seeds.