MANGO WITH STICKY RICE
- 1/2 cup of Gluten ( aka sweet sticky rice)
- 1 -12 oz can cream of coconut
- 2-3 tablespoons of a palm sugar (recommended but if its not available use 1/2 cup of sugar).
- a pinch of salt
- 1 champagne mango, cubed
Rinse the rice until the water becomes clear then it soak in water 3 inches above the rice for two hours. Drain the rice and steam in a steamer ( does not require additional water).
After the steamer clicks or "ready" stir, let it sit for another 15 minutes.
Making the SAUCE
While the sticky rice is steaming, make the sauce. On a medium sauce pan, add the coconut milk, palm sugar, salt and stir frequently until the palm sugar is melted. Lower the hit and stir occasionally until the sauce thicken.
Gradually stir in the sticky rice in the coconut sauce.Sir well and serve with a side of cubed sweet champagne mangoes.