Wednesday, October 30, 2013
1-2 ripe mangos, cut into bite-size pieces
4 Tbsp. palm sugar or brown sugar
1/4 tsp. salt 1 can coconut milk water
Preparation: Soak the rice in 1 cup water for 20-30 minutes or up to 4 hours. Do not drain the rice. Simply add 3/4 cup (more) water, plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. Palm sugar. Stir this into the rice. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low Simmer in this way for 20 minutes, or until the coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes. To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve. Taste-test the sauce for sweetness, adding more sugar if desired. (note that it will taste less sweet when added to the rice). To assemble, place a few 'mounds' of sticky rice in each serving bowl. Top with slices of the mango, then pour sauce over. It should look like an English pudding with custard sauce, with the mounds of rice swimming in sauce.