Ingredients :
225 g
250 ml
2 -4 tablespoons
2
3 tablespoons
sticky rice, soaked overnight in cold water
coconut milk pinch salt
sugar, to taste
large ripe mangoes, peeled and halved
coconut cream mint leaves to decorate
Drain and rice thoroughly.
Place in a steaming basket lined with a double thickness of muslin.
Steam over simmering water for 30 minutes.
Remove from heat.
In a bowl, stir together coconut milk, salt and sugar to taste until sugar has dissolved.
Stir in warm rice.
Set aside for 30 minutes.
Thinly slice mangoes by cutting lengthways through flesh to the stone.
Discard stones.
Spoon rice into a mound in centre of serving plates and arrange mango slices around.
Pour coconut cream over rice.
Decorate with mint leaves.
Serves 4
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