All of the main ingredients in this dish originated in Asia. Find sweet glutinous rice in Asian markets. If you have a backyard banana, cut off a big banana leaf to use for serving. Serves 4.
Ingredients
- 1½ cups sweet (glutinous) rice
- 1 cup canned unsweetened coconut milk, shaken before using
- ¼ cup sugar
- ¼ teaspoon salt
- 4 tablespoons sweetened coconut cream, like Coco Loco
- 1 mango, peeled, pitted and sliced thinly or halved and cubes, skin intact
- Toasted sesame seeds
- Banana leaves (optional)
Instructions
The night before, wash rice in several changes of cold water until clear. Soak in cold water overnight. The next day, drain rice well in a sieve. Add water to a pot with a steamer insert and set to simmer. Line insert with cheesecloth, add rice, cover pot, and steam for about 30-40 minutes, until rice is tender but not mushy. Check water level and add more water if necessary.
While rice is steaming, make coconut mixture: Combine 1 cup coconut milk and sugar in a small saucepan. Add salt and bring to a boil, stirring constantly. Remove from heat.
When rice is done, place in a bowl. Pour coconut milk and sugar mixture over. Set aside to cool.
To serve, cut banana leaves in circles or squares for individual servings, if desired. For each serving, place a scoop of about ½ cup rice onto banana leaf (or plate), drizzle a tablespoon of coconut cream on top and sprinkle with sesame seeds. Add mango slices on the side.
