- Level
- medium
Ingredients
- 1
- ripe mango
- 250 g
- sticky rice
- 80 g
- Riceberry rice
- 200 ml
- coconut milk
- 1 tablespoon
- palm sugar
- 1/4
- teaspoon of salt
- 1
- pandan leaf
Preparation
- Step 1
- Soak the sticky rice for at least 4 hours.
- Step 2
- Mix and rinse the sticky rice and Riceberry rice thoroughly with water three times.
- Step 3
- Drain and steam the ricefor 45 minutes.
- Step 4
- After 20 minutes of cooking, gently stir for even cooking.
- Step 5
- In a saute pan, heat the coconut milk in medium heat with the pandan leaf cut into pieces to infuse for 2 minutes.
- Step 6
- Add the palm sugar and salt, mix well, and stop cooking as soon as it boils. Remove the pandan leaf.
- Step 7
- Once the rice is cooked, transfer it to a heat-resistant container.
- Step 8
- Add 2/3 of the coconut milk to the rice and let it absorb for 30 minutes.
- Step 9
- Cut the mango to your liking.
- Step 10
- Place the rice and mango on two plates, then pour the remaining coconut milk over the rice. Serve immediately. Enjoy your meal!
Featured recipes
Get delicious recipes and meal ideas and find the ingredients to prepare them on sale at Kim Phat
