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There is something about the combination of mango and sticky rice that we never get tired of. This time I thought I could add one more element that I love and that is - Pandan! I added Pandan to the sticky rice and when combined with the coconut cream it produces an intoxicating fragrant match that perfectly complements with mango.

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How To Make Sticky Rice with Mango

Yields: 6 servings

INGREDIENTS:

2 ripe mangoes

1 tbsp toasted sesame seeds

For sticky rice:

300g glutinous rice

90g coconut milk

1/8 tsp sea salt

2 – 3 tbsp concentrated pandan juice (please click here for "Pandan Juice Recipe")

4 pandan leaves, washed and cut into half

For coconut cream:

150g coconut milk

2 tbsp brown sugar

2 pandan leaves, tie into a knot

Pinch of salt

METHOD:

For sticky rice:

Wash the glutinous rice and sock with enough water overnight or 8 hours.
The next day, drain the rice.
Prepare the steamer. Line the steaming tray with banana leave and lightly grease with oil. Place pandan leave in the tray.
Place the rice into the lined steaming tray and steam over high heat for 20 minutes. Remove from steamer and discharge the pandan leaves. Add in 90g of coconut milk and pandan juice, stir well. Return to steamer and steam for another 10 to 15 minutes.

For coconut cream:

In a saucepan, combine all the coconut cream ingredients and bring to boil over low heat. Discharge pandan leaves and transfer to a gravy bowl.

To serve:

Peel the mangoes and cut into the desired size.
Scoop some pandan sticky rice on a serving plate, place mango slices along rice, drizzle some coconut cream and sprinkle some sesame seeds on top of the rice.