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 chilled mangoes, peeled, pitted and thickly sliced
- Toasted, unsweetened, shredded dried coconut or chopped dry-roasted peanuts for garnish
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, about 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, but up to 40 minutes before stirring. The rice should be plump, tender and sticky. Transfer to a large bowl and set aside.
Combine the coconut cream, sugar and salt and bring to a boil over high heat in a saucepan. 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. Add about 3/4 cup of the sticky rice mounds 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.
nutrition information per serving
368 calories; 9g total fat; 0mg cholesterol; 170mg sodium; 69g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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