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Preparation:
1.
Soak sticky rice in water for 3 hours. Strain,
and place the sticky rice on the top layer
of a double steamer over a thin white cloth.
Cook for 25 minutes or until done. Put the
rice into a covered bowl.
2. In a small pot, dissolve sugar and salt
in coconut milk, then boil on low heat.
Stir constantly. Reserve 1 tablespoon of
coconut milk for topping.
3. Using a mixing bowl, pour the sweet coconut
milk over the steamed sticky rice and quickly
stir until evenly blended. The sticky rice
should become slightly creamy. Cover with
a lid.
4. When serving, place ripe mangoes beside
the sticky rice. Top the sticky rice with
coconut milk.
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