Mango Sticky Rice {Cheat Version!}
Servings 3
Ingredients
- 1 large mango chopped
- 1 tbsp roasted sesame seeds
FOR STICKY RICE
- 1/2 cup Jeerakashala rice soaked for 30 minutes and drained
- 1 1/4 cup water
- A pinch of salt
- 1/4 cup thick coconut milk
- 2 tbsp sugar
FOR COCONUT SAUCE
- 1/2 cup thick coconut milk
- 2 tbsp water
- 1/2 tsp tapioca starch or rice flour
- 2 tbsp sugar
- A pinch of sugar
- A dash of pandan essence
Instructions
- In a saucepan, add the drained rice, water and salt and bring it to boil. Cook on low flame till the rice absorbs all the water and is soft.
- Add the coconut milk and sugar and cook further till absorbed. By now, the rice would be overcooked and sticky. Allow to cook.
- For the sauce, combine all the ingredients except the pandan essence and cook on low flame till glossy. Keep stirring to avoid the tapioca starch from settling at the end.
- Once slightly thick, switch off and mix the essence. Set aside to cool.
- To serve, divide the rice into three parts, shape using a bowl and flip onto a plate. Spoon over one-third of the sauce.
- Set chopped mangoes on the side and sprinkle some sesame seeds, if using. Dig in!
Notes
If you don't have pandan essence, you can skip but using it brings the authentic flavor.
Use rice flour or corn flour instead of tapioca starch for the sauce.
I used canned coconut milk.