Sticky Rice with Mango

Mango is in season! Sticky rice with mango, who would've thought but this is definitely a great combination and it always makes me want to go back for seconds :)

I have eaten this dessert many times before but actually making it myself? Never. So here goes my first attempt at doing so and guess what? It was alright. I could definitely do a bit more tweaking to the sticky rice but besides that it was pretty good.

Mango with Sticky Rice topped with coconut cream and palm sugar shavings

Initially I was going to make the sticky rice in a pot but my mum was strongly against it and me being afraid of stuffing the sticky rice up decided to go with the microwave method.

You will need...
1 large ripe mango
1 quantity of steamed sticky rice (as per the recipe below)
170ml (2/3 cup) coconut cream mixed with 1/4 salt, for garnish
Palm sugar shavings, for garnish (optional)

Here is how you make the sticky rice and coconut milk...

Making Sticky Rice (microwave method)

1. Soak the sticky rice for 10 minutes in warm water in a bowl. Soaking the rice is very important. 
2. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). Use a non-plastic container because you may melt the plastic in the microwave. 
3. Cover the bowl with a dish and cook in microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion. Heat it up again for another 3 minutes. Check and see if it is done. 
4. When cooked, all the rice should be translucent. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave.

When the sticky rice is cooked and still hot; stir through coconut milk and mix well, adding more as you go till you reach saturation point but don't drown the rice in it. Then let the rice absorb the coconut milk for about 10-15 minutes. 

Coconut Milk
1/2 cup coconut milk
1/4 teaspoon of salt
3 teaspoons of sugar
1 teaspoon of tapioca starch (optional)

Last but not least, the plating of the dish! Arrange the mango pieces on a serving plate. Spoon a portion of the sticky rice near the mango slices. Spoon the coconut cream garnish on top and then the palm sugar shavings. Serve at room temperature.

ENJOY~