INGREDIENTS
4 SERVINGS
- 1 cup glutinous rice (or round grain/sushi rice)
- 1 cup of water
- 1 cup of coconut milk
- 3 tablespoons of sugar
- a small pinch of salt
- 1 teaspoon of potato starch
- 2 ripe mangoes
- 1/4 lime
- 2 tablespoons of lightly roasted sesame seeds
- mint leaves for decoration
PREPARATION
- Rinse the rice thoroughly, changing the water several times, and drain. Pour cold water (1 cup), cover and cook over low heat for about 10 minutes. Remove from the heat and leave covered for about 10 – 15 minutes to allow the rice to completely absorb the water.
- Boil coconut milk in a pot with sugar and salt. Pour 3/4 of the milk into the rice and mix. Mix the rest with potato flour (previously dissolve it in 2-3 tablespoons of cold water) and boil. Save the resulting glaze for pouring over the rice.
- Wash, peel and cut mango. Place on plates and sprinkle with lime juice. Place rice next to it (e.g. using a cup), pour coconut milk sauce over it and sprinkle with sesame seeds. Decorate with mint leaves.