Coconut Sticky Rice With Mango
If you’re feeling adventurous for dinner, give this tasty mango sticky rice with coconut recipe a try- it’s delicious!!
Ingredients
Scale
- 1 cups long-grain sticky rice
- 1 can coconut milk
- 1 cup of water
- 1/4 teaspoon salt
- 1/2 cup raw cane or palm sugar, Indian jaggery or packed brown sugar
- 2 pieces banana leaf (optional)
- 2 Tablespoons unsweetened shredded coconut, toasted
- 1 Mango, pealed and cut into desire portions
- 1 banana
Instructions
- Combine first three ingredients in a sauce pan and bring to a simmer over medium heat, stirring frequently to prevent scorching.
- Continue cooking and stirring for 20 minutes (or more) until the rice is tender. The mixture should be pudding-like, and very thick.
- Sitr in sugar.
- Grease and 8×8 inch dish.
- Transfer sticky rice into the dish, using a rubber spatual to scrape out all the contents, and smooth down the top. Or you can spread the mixture onto greased Banana Leaves
for authenticity and subtle flavor.
- Allow to cool. refrigerate until ready to serve.
To Serve:
Cut sticky rice into four equal portions. Top with mango, banana, and toasted coconut on a serving plate.
Enjoy!