Mango sticky rice


  1. Sticky rice
  2. 75 g sugar
  3. 400 g rice
  4. 1/2 tbsp salt
  5. 350 ml coconut cream
  6. Mango
  7. 4 mangoes
  8. Toppings
  9. 10 g mung beans
  10. Sauce
  11. 50 ml coconut cream
  12. 1 pinch salt


  1. Start by soaking mung beans

  2. Cook sticky rice in rice cooker. 2-1 rice to water ratio.

  3. Combine 350ml coconut cream, sugar and salt. Stir well until dissolve and brought to boil then turn off heat

  4. Mix hot rice and hot coconut cream together by adding cream to rice slowly spoon by spoon and stir gently.

  5. For toppings, dry the mung beans with paper towels and dry fry them until golden and crispy.

  6. For sauce, boil the 50ml coconut milk with a pinch of salt, let thicken a bit

  7. Cut the mangoes and serve

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