Sticky Rice with Mangoes and Sweet Coconut Sauce

For a healthier, more exotic alternative, use sticky black rice (available in specialty stores).


May 2007 | By Carina Guevara
Sticky Rice with Mangoes and Sweet Coconut Sauce
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at a glance

Main Ingredient

Rice and Grains

Type

Dessert

Preparation Time

00:00:00


Date Published

May 2007

For a healthier, more exotic alternative, use sticky black rice (available in specialty stores).

Related recipes:  Mango Pudding Cake,
Mais con Yelo Rice Pudding,
Dalandan Pudding with Cereal Crumble

Prep Time 8 minutes  Cooking Time 40 minutes

2 cups uncooked glutinous rice,
      soaked in water overnight,
      then drained
2 teaspoons black sesame seeds,
      pan roasted in low gas flame
3 ripe mangoes, peeled,
      flesh sliced into pieces

For the sweet coconut sauce
1 cup dark brown sugar
1 teaspoon pure vanilla extract
2 1/2 cups thick coconut milk
3/4 teaspoon salt

Make the rice: Line a steamer basket with cheesecloth and spread the soaked glutinous rice evenly. Steam the rice for 15 minutes, turn it over, and steam for another 10 minutes until cooked.

2  Make the sweet coconut sauce by heating all the ingredients in a saucepan over medium heat until all the sugar is dissolved. Remove and set aside.

While the rice is still hot, pour 3/4 of the coconut sauce over the rice, cover with clear plastic wrap and set aside for about 10 minutes until all the sauce is absorbed.

To serve, place small portions of the sticky rice on individual serving plates and drizzle remaining sauce on top. Serve with sesame seeds sprinkled on top and mango slices on the side.




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