Ingredients
Scale
- 1 cup sticky rice (glutinous rice)
- 1.5 cups coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 ripe mangoes peeled and sliced
- Sesame seeds or mung beans for garnish (optional)
- Banana leaves or mini cups for serving
Instructions
- Start by soaking the sticky rice in water for at least 4 hours or overnight.
- Once soaked, drain the rice and place it in a steamer lined with cheesecloth. Steam the rice for about 30-40 minutes until it's tender.
- Combine coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves, then remove from heat.
- Once the rice is done, transfer it to a bowl and mix in about 1 cup of the coconut mixture. Let it sit for about 30 minutes.
- To assemble, take small amounts of the sticky rice and mold them into cups. Use mini dessert cups or banana leaves.
- Top each cup with slices of fresh mango. Drizzle with the remaining coconut cream and garnish.
- Chill in the fridge for about 15 minutes before serving.
- Prep Time: 240
- Cook Time: 40