1 cup of sweet/gluttonous or “sticky” rice
2 cups of coconut milk
¾ cup of refined sugar
1 teaspoon of coconut essence
1 tablespoons grated lemon rind
2 teaspoons rice flour
1 ripe mango, sliced to your preference
1 teaspoon salt
¼ cup of toasted coconut shavings
Wash rice three times in cold water, draining after each wash. Then completely soak washed rice in water overnight or for 10 hours.
Place drained rice into a tea cloth and steam it, covered in a “huat” (bamboo steamer) or in a rice-cooker that has a steaming function. Steam for 40 minutes or until the rice is cooked and is chewy/sticky.
In a small saucepan, add 1 cup of coconut milk and sugar. Over very low heat, dissolve the sugar into coconut milk. Do not overcook or let the coconut milk boil. Place aside. Take steamed rice and place into a non-metallic bowl. Pour coconut/sugar mixture over rice, cover and set aside for 30 minutes.
In a small bowl, dissolve rice flour in 1⁄8 cup of water. In a small saucepan, over low heat, add 1 cup of coconut milk, salt, coconut essence and dissolved agar (flour mixture). Stir over low heat for 2 minutes. Do not let milk come to a boil. This is your coconut sauce.
After the rice has set for 30 minutes in coconut mixture, place 1 serving of rice (¼ to ½ cup of rice) alongside sliced mango. Drizzle coconut sauce over rice only. Sprinkle grated lemon rind and toasted coconut shavings over rice. Enjoy!
*Tip: Adjust the sweetness by drizzling simple syrup (2 parts sugar, 1 part water, dissolved over low heat) over plated rice before pouring coconut sauce over rice.
© Recipe Property of John Vang