Sticky Rice with Mangoes


Serving Size ::	6-8
Cuisine type ::	Asian
Cooking time ::	20-40 mins
Course ::	Lunch

INGREDIENTS

3-4 ripe mangoes, peeled and cut into pieces
2 cups glutinous rice, washed and soaked over night
2 cups thick coconut milk
1/4 cup sugar
2 tsp salt
2-3 screw pine or kewra leaves knotted
TOPPING:
1 cup thick coconut milk
1 tsp salt
2 tbsp rice flour

METHOD

Wash the soaked rice again and place with screw pine leaves in a piece of muslin cloth. Steam over high heat for 1/2 an hour. Mix coconut milk, sugar and salt and simmer over low heat till the sugar dissolves. Pour the coconut milk mixture over the hot glutinous rice and mix well with a wooden spoon. Steam the rice for another 10-15 minutes. Keep aside.

Mix the coconut milk with rice flour, salt and simmer over low heat until the mixture thickens.

To Serve:
Arrange the glutinous rice on a serving plate with mangoes on the side. Top with coconut cream. This dish is served at room temperature.

Variation:
Stuff the sweet sticky rice into Jack-fruit pockets. Serve with coconut cream.

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