Mango Sticky Rice (With black glutinous rice)

Recipe (Serves 4-6):
2 x cups of glutinous rice (aka sweet rice) x black glutinous rice
1 can of coconut milk, your fav brand (about 2 cups)
4-6 tbsp of sugar according to taste
1-2 tsp of salt according to taste
2 strips of panda leaves
3 Ripe Mangoes (I use champagne mangos)
Toasted Coconut shavings (optional) Sesame (optional)
Fried Green/Mung Beans (Optional)

Soak glutinous rice for at least 2 hours. When all the rice have turned white, you are ready to steam it. On a cheese cloth placed in a steaming bowl (any container that is perforated and made to withstand high heat) steam from anywhere between 20-30min. You know the rice is done when all the grains look translucent and when you bite into it, it doesn’t break apart like sand but is instead a little sticky. Make sure that the rice does not come in contact with the water since you need the rice to be relatively dry for the next step.

While the rice is steaming, bring the coconut milk to a simmer in a separate pan. Add pandan leaves, sugar and salt. If your mangos are ripe and sweet, you can afford to use less sugar and a little more salt to contrast the sweetness. If the mangos are still a little sour, you should definitely add more sugar. Once the rice is done, transfer all of it into a bowl and pour 3/4 of the coconut milk over the rice. If you are reminded of shari, you are right, although sticky rice requires a lot more liquid to give it its signature stickiness. Make sure both the rice and coconut milk are hot before mixing them together; this helps the rice absorb the liquid faster and more thoroughly. It is perfectly fine if the milk appears to flood the rice initially. You will be surprised how much liquid the glutinous rice can absorb! Give the rice a quick mix with a spatula and let it sit for 10-15 min. Add more coconut milk if you like is a little more moist.

While the rice rest, prepare a sauce from the remaining coconut milk. Reduce the sauce until it is slightly thick, and add half a teaspoon of corn/sweet potato starch (premixed with water) if you like it thicker. To serve, scoop the rice into a ring mould. You can use a donut cutter, a pie cutter, or you can cut it out of a plastic party beer cup like I did. Serve with half a mango, chilled and sliced. Add some slivers of toasted coconut shaving, sesame or fried mung beans so that extra bit of crunch. What you want is a nice balance of flavors, texture and temperature. The less linear this dish is, the better it’ll be! Enjoy!

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