Friday, June 28, 2013

Mango with sticky rice


                              This scrumptious dessert is for the coconut lovers.Thanks to my sister for this delicious and simple recipe. This is a very simple dessert! Its sweet and creamy. The mangoes and coconut works so well together that your taste buds craves for more than a serving.


  • 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.