Creamy Mango Sticky Rice

Ingredients

• 1.5 cup Milk
• 1 cup Cream
• 0.25 cup Sugar (Or to taste)
• 50 g Coconut milk powder
• 1 tsp Cornflour
• Himalayan pink salt (A pinch, for the creamy coconut sauce)
• 1 cup Glutinous rice (Preferably sticky rice)
• 1.5 cup Water (For cooking the rice)
• 0.5 tsp Himalayan pink salt (Or to taste, for the rice)
• Mango (Peeled and cut into thin slices; amount as needed)
• Black sesame seeds (As required, for serving)

Steps

1. 1

   In a saucepan, combine the milk, cream, sugar, coconut milk powder, cornflour, and a pinch of Himalayan pink salt. Whisk until well combined.

2. 2

   Turn on the heat and cook the mixture over low heat, stirring continuously, for 4–5 minutes, until it thickens. Set the creamy coconut sauce aside while keeping it hot.

3. 3

   Place the glutinous rice, water, and ½ teaspoon Himalayan pink salt in a pot. Turn on the heat and mix well.

4. 4

   Bring the rice mixture to a boil. Cover the pot with a kitchen cloth and lid, then steam-cook over low heat for 20–25 minutes, or until the rice is sticky.

5. 5

   Remove the rice from the heat and mix well. Add half of the prepared hot creamy coconut sauce, reserving the remaining sauce for serving, and mix until incorporated.

6. 6

   Cover the rice and let it rest for 10–15 minutes.

7. 7

   Peel the mango and cut it into thin slices.

8. 8

   To serve, place the sticky rice on a serving plate. Arrange the mango slices alongside or over the rice, sprinkle with black sesame seeds, and pour the reserved creamy coconut sauce over the dish.

Notes

The source does not specify the quantity of mango or black sesame seeds; use them as needed for serving. Keep the remaining coconut sauce reserved for pouring over the plated rice and mango.

Nutrition per serving

• dessert
• sweet
• vegetarian
• gluten-free
• steamed
• tropical
• mango
• sticky rice