Mango sticky rice

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 1 cup glutinous rice
• 2–3 pandan leaves
• 2–3 ripe mangoes
• 240 ml coconut milk
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tbsp toasted sesame, optional

Step-by-step method

1. Rinse rice until the water is nearly clear; cover with water and soak for 8 hours.
2. Drain into a steamer lined with a suitable cloth; add pandan.
3. Steam for 20–25 minutes, until tender.
4. Heat coconut milk, sugar and salt until dissolved; reserve 60 ml and fold the rest into hot rice.
5. Let the rice absorb the liquid, remove pandan and serve with sliced mango, reserved sauce and sesame.