Ingredients:
200g glutinous rice
400 ml coconut milk
100g granulated sugar
1/2 tsp salt
2 large ripe mangoes, diced
1 tbsp toasted sesame seeds
Fresh mint leaves for garnish
For the Coconut Sauce:
200 ml coconut milk
50g granulated sugar
1/4 tsp salt
1 tbsp cornstarch, dissolved in 2 tbsp water
Instructions:
Cook the Rice:
Rinse the glutinous rice until the water runs clear. Soak in water for at least 2 hours, then drain.
In a pot, combine the rice, 400 ml coconut milk, sugar, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
Prepare the Coconut Sauce:
In a saucepan, mix the remaining coconut milk, sugar, and salt, and bring to a simmer. Add the dissolved cornstarch, stirring continuously until the sauce thickens slightly.
Assemble the Dish:
In a small bowl or mold, layer the cooked rice firmly to form the base. Carefully unmold onto a serving plate.
Top with a generous layer of diced mangoes.
Pour the warm coconut sauce over the mangoes and rice, allowing it to cascade down the sides.
Sprinkle toasted sesame seeds and garnish with fresh mint leaves.
Prep Time: 15 minutes (plus soaking) | Cook Time: 30 minutes | Servings: 4
