Coconut Sticky Rice with Banana and Mango
Place rice and water in a bowl. Set aside for 4 hours or overnight to soak. Drain well.
- Cook4 h 10 min
- Total4 h 10 min
- Serves3
- LevelIntermediate
Ingredients
- 3 cups (600g) sticky rice
- 1.5L (6 cups) water
- 1L (4 cups) Coconut Milk
- 1 1/2 cups (315g) caster sugar
- 1 tsp. salt
- 1/3 cup (55g) sesame seeds
- 6 monkey bananas, peeled, cut in half lengthways
- 1 mango, cheeks removed, peeled, sliced lengthways
Method
- Place rice and water in a bowl. Set aside for 4 hours or overnight to soak. Drain well.
- Line a large bamboo steamer with a clean damp tea towel. Place over a wok of simmering water. Place rice in steamer and steam, covered, for 20 minutes or until tender. Transfer to a medium bowl and cover with a tea towel to keep warm.
- Meanwhile, combine coconut milk, sugar and salt in a saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves and milk is warm. Reserve one-third of coconut milk mixture. Pour remaining over rice and stir to combine. Cover with plastic wrap and set aside for 10 minutes or until liquid is absorbed.
- Meanwhile, place sesame seeds in a frying pan over medium heat and cook, stirring, for 1 1/2 minutes or until toasted.
- Spoon rice among bowls. Drizzle with reserved coconut milk. Serve with banana and mango, sprinkled with sesame seeds.
