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Mangoes with Sticky Rice

Source: Casual Cuisines of the World - Far East Cafe
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  2 Hours 30 Minutes
  Serves 8
If you cannot find good-quality mangoes for this dish, nectarines, papayas or peaches can be substituted. This recipe uses sticky rice, which is also known as glutinous rice.
2 cups glutinous rice
2 1/4 cups water
1 1/4 cups coconut cream
2/3 cup sugar
1/2 teaspoon salt
banana leaves, rinsed and patted dry (optional)
2 mangoes, peeled, pitted and thickly sliced, chilled
Toasted, unsweetened, shredded dried coconut or chopped dry-roasted peanuts for garnish
Mangoes with Sticky Rice Recipe at
Rinse the rice thoroughly with water until the rinse water runs clear. Drain. Place the rice in a saucepan and add the 2 1/4 cups water. Let soak for at least 2 hours or as long as overnight.

Bring the rice to a boil over high heat. Stir to loosen the grains from the bottom of the pan. Continue to boil until all the water on the surface is absorbed, 3-5 minutes. Cover, reduce the heat to low and simmer for 20 minutes. Remove from the heat and let the rice stand, covered, for at least 10 minutes or up to 40 minutes before stirring. The rice should be plumped, tender and sticky. Transfer to a large bowl and set aside.

In a saucepan, combine the coconut cream, sugar and salt and bring to a boil over high heat. Boil, stirring constantly, until reduced to a thick cream, about 5 minutes. Pour the coconut cream over the rice and gently blend together.

Line each individual dessert plate with a banana leaf, if desired. Mound about 3/4 cup of the sticky rice on each leaf. Arrange mango slices around the mounds. Sprinkle with toasted coconut or peanuts and serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mango Desserts
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 368
Sodium: 170mg
Fiber: 3g
Carbohydrates, Total: 69g
Protein: 5g
% Cal. from Fat: 22%
Fat. Total: 9g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Janice, MD Reviewed: 01/30/2007
Wow I made this for our church fellowship luncheon. I trippled the recipe and came home empty handed. I mean to tell you that people were asking me for the recipe and asking for to go cups to put more in. This is really good. Blessings in your kitchens!
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