Ingredients A (for the glutinous rice)
1 cup of glutinous rice
3/4 cup of coconut milk
1/4 cup of sugar
1/2 tsp of salt
Ingredients B (for the sauce)
3/4 cup of coconut milk
1 tsp of cornstarch / potato starch - (mix starch with 3 tbsp of water) (optional)
pinch of salt
Other Ingredient
Mango (peeled and sliced)
Sesame seed / mung bean (toasted)
Methods
- Wash the glutinous to remove the excess starch from the rice. It takes approximately 5 times or until the water is quite clear.
- Soak the rice in the water for 6 hours or overnight.
- Drain the water from the rice.
- In your steamer, put water in the bottom and cover the rice steam section with cheese cloth. Pour the sticky rice on to the cheese cloth. Cover with the lid and steam in high heat. The rice should take approximately 20 minutes of steaming to cook and will turn translucent and chewy when its done. If it is not, steam for additional 5 to 10 minutes.
- In a pot cook the remaining of the Ingredients A (coconut milk, sugar and salt) in a low heat until the sugar is dissolve. Remember to continuously stir the sauce so that it don't burn
- Once the rice is cooked, transfer the rice in a big bowl. Add the cooked sauce from Ingredient A bit by bit and make sure all the rice is well coated by the sauce. Dont worry if the rice is all wet. The rice wil absorb the sauce. Let it steep for 15 minutes in the steamer.
- Now move on to cook the Ingredients B in low heat until the salt is dissolve. Slowly add in the starch. The starch is suppose to help thicken the sauce.
- Peeled the mango and slice it.
Ready to serve. Arrange the rice in a plate and serve with some mango and the coconut sauce (ingredient B) with a little sprinkle of sesame seed or mung bean.
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