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Black sticky rice with mangoes and sweet coconut sauce

Black sticky rice with mangoes and sweet coconut sauce

Serving size: Serves 4-6
Cuisine type: Asian
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Saucy

Black sticky rice with mangoes and sweet coconut sauce
INGREDIENTS

2 cups black sticky rice
4 cups water
1 fresh pandanus leaf (optional)

sweet coconut sauce
1 cup shaved palm sugar or brown sugar
2½ cups thick coconut milk
½ teaspoon salt

2 ripe mangoes peeled, stone removed and sliced
2 teaspoons toasted sesame seeds
METHOD

To make the coconut sauce; heat all the ingredients in a saucepan over medium heat for about 5 minutes, stirring constantly, until the sugar is dissolved.

Rinse the rice under running water for a few minutes then place in a saucepan with the water and tied pandanus leaf. Bring it slowly to the boil then reduce the heat and simmer slowly until all the water is absorbed, this will take about 30 minutes.

Remove the pot from the heat and pour half of the coconut sauce into the rice, stir and cover with foil to allow the rice to absorb the sauce, for about 10-15 minutes or until the mixture has thickened.

To serve, place small portions of the sticky rice on individual plates, drizzle over remaining coconut sauce and top with slices of mango and sesame seeds.

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