500g / 1lb glutinous rice, soaked for at
least 6 hours or overnight
150g / 5 oz sugar
300ml / 1/2 pint coconut milk
2 ripe mangoes
Drain and rinse the rice well. Cook in
a steamer for about 30 minutes. Give the rice a good shake halfway
through steaming to ensure it is evenly cooked.
While the rice is steaming, combine the
sugar and coconut milk in a large bowl and stir well.
When the rice is cooked, transfer it to
the coconut mixture and stir thoroughly for 2-3 minutes to achieve a
rather creamy consistency. Cover with a lid and allow to stand at room
temperature for 30 minutes.
Before serving, slice the mangoes and
arrange them attractively on a dish around the rice.