Sticky Rice is a staple in most Asian countries, especially in Thailand and the Philippines. Best paired with ripe sweet mangoes and a cup of dark hot chocolate, it is served at breakfast or as an afternoon snack. The aroma of the ginger, plus the creaminess of the coconut milk, make this dish warming and delectable.
Ingredients
1 ½ cups glutinous rice
400ml coconut milk
¼ cup white sugar
½ tsp salt
½ tsp Gewürzhaus Ginger (Powder)
Banana leaves or baking paper (to line the base of the steamer)
For the coconut sauce
165ml coconut milk
1 tsp sugar
¼ tsp salt
To serve
2 mangoes, peeled and cut into 2cm chunks
A sprinkle of coconut sugar, brown sugar or palm sugar (optional)
Rinse the glutinous rice with water until it runs clear. Place the rice in a bowl, cover with fresh water, and let it soak overnight.
In a bowl, combine the coconut milk, sugar, salt and ginger and set aside.
Prepare the steamer by lining the base with banana leaves or baking paper and set it aside.
Heat a wok on medium heat. Add the glutinous rice and coconut milk mixture to the wok. Make sure to stir from time to time to prevent the rice from sticking at the bottom.
Once the rice has absorbed the milk, transfer it into the steamer. Steam for 30 minutes.
To make the coconut sauce, heat a saucepan on low heat and pour in coconut milk, sugar and salt. Stir to combine and remove from heat once the sugar and salt have dissolved.
To serve
Once the rice has finished steaming, divide into serving bowls, then add the fresh mango, drizzle with the coconut sauce and sprinkle with your sugar of choice, toasted shredded coconut and black sesame seeds.
Recipe Note
Make sure to start this recipe the day before you plan to enjoy it as you need to soak the rice overnight.
You will need a wok and a 26cm bamboo steamer for this recipe.
