Ingredients
Units
Scale
For the Salted Coconut Cream Sauce
For the Sweet Coconut Cream Mixture
- 1 cup coconut cream or 3/4cup coconut milk
- 1/2 cup white sugar
- 1/4 tsp salt
- 2 cups hot and freshly cooked sticky rice
- 2 ripe mangoes, peeled and cut into bite sizes
- Toasted mungbean or sesame seeds for garnish
Instructions
- I recommend you start cooking sticky rice because you will need hot and fresh sticky rice for this recipe. (Cold or leftover sticky rice wouldn’t turn out as soft as it should.) Cooking sticky rice will take about 15 to 20 minutes, so make coconut cream sauces while the rice is cooking.
- In a saucepan, combine all ingredients for salted coconut cream sauce. Stir until the salt has dissolved. Bring it to a light simmer over medium heat (You will see small bubbles around the edges of the saucepan, and that’s all you want!) then remove from heat. Set aside.
- In another saucepan, combine all ingredients for the sweet coconut cream mixture. Whisk until sugar is dissolved. Bring it to light, simmer over medium heat, and keep it warm.
- By now, sticky rice should be done cooking, so combine it with the sweet coconut cream mixture while both are hot. Give it a good mix and cover it with plastic wrap, aluminum foil, a plate, or a steamer lid. Let it sit for 20 minutes or until the rice has absorbed the sweet coconut cream mixture completely. It shouldn’t look like porridge but sticky and creamy. Give it another mix with a spatula.
- To serve Mango Sticky Rice, first place sweet coconut rice on a plate, then peel and slice half of the mango. Pour about 2 tablespoons of salted coconut cream sauce over the rice and sprinkle with toasted mungbean or sesame seeds. Serve immediately and enjoy!
- Cook Time: 40 mins
