April 3, 2006
Front: mango sticky rice
Back: Singapore char mee hoon (leftovers!)
Somewhat crappy picture as this was taken at night. I will try to post the recipe for the oh so yummy mango sticky rice soon (which came to me courtesy of one purplee cat). I am headed off to the airport and land of the dial-up (unless I luck into an unsecured wireless connection – haha).
83 degree weather, here I come – woo hoo!
MANGO STICKY RICE
- Sticky rice -
2 cups sticky rice
2 cups coconut milk
1 cup sugar
1/2 teaspoon salt
2 ripe mangoes, cut into thick slices
- Topping -
1 tbsp toasted sesame seeds
1 tbsp tapioca starch
1 tbsp sugar
1/4 tsp salt
* Use gluten-free ingredients
- Cook the sticky rice as you normally would. I used my rice maker, which has a sweet rice function. I measured out 2 rice-maker cups (which are smaller than normal cups) of rice, rinsed it clean, then let it soak for about 6 hours. Then I drained it, placed it in the rice maker bowl and filled in the water up to the line for 2 cups (the water barely covered the rice). Then I closed the lid and hit cook. If you don't have a rice maker, you can steam the rice.
- While the sticky rice is cooking, mix together 1.5 cups of the coconut milk, the sugar and salt and bring to a boil. Then set the sauce aside to cool.
- Immediately after the sticky rice is cooked, and still hot, put it into the coconut sauce and stir well. It will look a little soupy. Cover for 1 hour and let cool. The rice will absorb the coconut sauce.
- To make the topping, mix the remaining 1/2 cup of coconut milk with the salt, sugar and tapioca starch. Bring to a boil, then set aside to cool.
- To serve, put the sticky rice on a dish and lay the sliced mangoes on top. Pour the topping sauce over the sticky rice and sprinkle with toasted sesame seeds.
© Cooking Cute