Enchanting Mango Sticky Rice Cake

Allergens

Coconut, Soy (from coconut milk)

Ingredients

• 1 cup Thai jasmine rice, uncooked
• 2 cups water
• 1 can (13.5 oz) coconut milk
• 1/2 cup granulated sugar
• 4 ripe mangoes, peeled and sliced
• 1/2 cup sweetened shredded coconut, toasted
• Pinch of salt

Instructions

1. In a fine mesh sieve, rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 18 minutes or until all the water is absorbed and the rice is tender. Remove from the heat and let it sit covered for another 10 minutes.
3. In a separate saucepan, combine the coconut milk and sugar over medium heat. Stir occasionally until the sugar dissolves and the mixture comes to a gentle simmer. Do not boil.
4. Gently fold the cooked rice into the coconut cream mixture, stirring well to coat each grain of rice. Add a pinch of salt and let it cool to room temperature.
5. To serve, place a generous scoop of the warm sticky rice in each bowl or dessert dish. Arrange the sliced mangoes on top, and sprinkle with the toasted coconut flakes.

Chef’s Insight

The key to perfect sticky rice is rinsing it thoroughly before cooking to remove excess starch.

Notes

For an extra touch, garnish with a sprig of mint.