About the recipe
This South East Asian dessert is one of my all time favourites. When entertaining I would normally balance the whole meal - so if the appetisers and mains are light, I might finish with a slightly richer dessert like this one. Or if my mains are richer with stronger spiced dishes, then I tend to serve a fruit-heavy based dessert for a refreshing finish. This is a sweet and tasty dessert that both children and adults would love. Enjoy!
Coconut milk -
800ml / 3.38 cups
Sticky rice also known as glutinous rice -
200g / 0.44 lb
Vanilla pod -
Soft brown sugar -
Ripe mango -
2 large, peeled and stoned
For the garnish
Toasted desiccated coconut -
Mint leaves -
- Wash the rice well until the water runs clear to get rid of excess starch.
- Pour the 600ml coconut milk into a pan. Add the rice, vanilla seeds and the pod, 2 tablespoons of soft brown sugar and salt. Stir and bring to the boil. Cook until all the coconut milk has been absorbed into the rice. Remove the vanilla pod.
- Heat the rest of the coconut milk in a small bowl with another 2 tablespoons of the soft brown sugar and stir until the sugar has been dissolved.
- Spoon the sticky rice into a bowl and invert onto a plate, make four servings in this way. Top with fresh mango slices, pour over some sweetened coconut milk and sprinkle over remaining brown sugar allowing it to melt.