Recipe by Tisme
My Daughter has just come home from a backpacking trip through Asia. Whilst over there, she took a cooking class with Permpoon Nabnian, and bought home some of the recipes. This one was one of her favourites. Rice should be soaked at least 4 hours but preferably overnight. Soaking has been included in times.
Top Review by COOKGIRl
I love this dessert (because I love rice!) and the first time I tried it in an Asian restaurant I went about to learn how to make it. I used white and black sesame seeds for color and instead of fresh mango I used local peaches. Salt adds that wee bit of balance which I approve. Yum! Reviewed for Make My Recipe Downunder. Thank you!
- 3 mangoes (ripe)
- 5 cups sticky rice, long grain, soaked in water overnight
- 2 tablespoons sesame seeds, roasted
- 1 cup coconut cream
- 3⁄4 cup white sugar
- 2 teaspoons salt
Directions See How It's Made
- Place the soaked sticky rice and steam for 10-15 minutes or until the rice is cooked.
- Mix the coconut cream, sugar and salt together and simmer over a low heat for 5 minutes.
- Meanwhile remove the rice from steamer and cool it on a tray for one minute or until it is warm. Add the rice into the coconut cream mixture and combine well, remove the mixture from the heat and leave to rest for about 30 minutes minimum but preferably 2 hours.
- When ready to serve, divide the sticky rice between 8 separate dishes or plates.
- Peel and slice the mango, divide and arrange them over the sticky rice.
- Sprinkle with sesame seeds to serve.