Sweet Sticky Rice With Mango Dessert

Many would agree that one of the best things being in the Caribbean is the mass availability of many kinds of fresh fruits. That includes the tropical types that I have already known from my homeland, Cambodia. Papayas, soursops, custard apples, milk fruits, star fruits, rambutans, mangoes, guavas, ambarellas, sapotes, you name it. I am gutted each time being away from these even just for a month, although you'd still find some in Blighty or Germany but they aren't exactly the same unless they are the imported ones which comes with the price tag that is almost as high as the store's ceiling. 

Mangoes have got to be among our most favourite fruits. I actually haven't met anyone that is in fact allergic to ripe mangoes or simply dislike their heavenly taste and aroma. I am coming across as pretty handy with mangoes, green or yellow I (as well as majority of us Asians - yes we simply rock like that!) would still find ways to enjoy them. If they are green, I would crush chilli with salt with a pinch of sugar as a mango dip. For the ripe ones, cut and serve as dessert or even better use them in a Khmer dessert recipe involving sweet rice and coconut sauce (we don't eat tarantulas or frogs all the times. Those are rumours. :-D) This dessert can be found just about anywhere in Cambodia and its neighbouring countries. Methinks we still have no ideas who takes whose recipes. We seem to eat the same things all the time. Duh!

Anyway, was that a kind of hint? Yes it was. Today I am going to invite you to try a dessert recipe that is easy to prepare. I say that each time I cook and blog because you wouldn't find me doing it if they were hard. I am not that adventurous, frankly, so you are sure able to follow. :-) The taste of this delicious treat would take you to the heaven and back just in time to lick the plate off! 

Sweet Sticky Rice With Mango Dessert

Ingredients:

(Serve: 2)

2 handfuls uncooked glutinous/sweet/sticky rice

1 cup coconut milk

2 tsp grated coconut in syrup or sugar

a pinch of salt

1 ripe yet firm mango

2 tbsp toasted sesame seeds

Directions:

1. Starting off with steaming the sticky rice. If you have the proper steamer, follow this well-instructed post on Epicurious. If you, like me, don't have one, you can prepare it using the method which can be found here. 
2. Carefully peel the mango. Cut from top down on both sides of the pit. On the half, you can cut it crosswise, or lenghtwise and crosswise if you want smaller pieces. Set aside.
3. In a small saucepan, heat up the coconut milk. Stir constantly. Add grated coconut in syrup (if you use sugar do increase the amount according to your taste) and salt. Continue stirring for 20 seconds. Flame off. 

Serving:

Place your desired amount of rice on the flanging deep plate or plate, lining mango pieces beside and pour the coconut sauce on top. Finishing off by sprinkling some toasted sesame seeds.

You can serve in a jar also, for a change. :-)
 

*If you like the rice to be more runny or pudding-like, while the coconut sauce is cooking, put the rice inside and stir for a few seconds.

Serving on a plate

and in a jar

Hope you enjoy?!