Mango Sticky Rice

Ingredients for Mango Sticky Rice:

• 1 large Ripe Mango
• 2 Cups Pudding/Sushi Rice
• 1 Can Coconut Milk
• 3 Tbsp Granulated Sugar
• 0.25 Tsp Salt
• 2-3 Tbsp Coconut Cream
• 1 Tbsp Rice
• 1 Tbsp Black Sesame Seeds
• 1 Tbsp Brown Sugar
• Leaf of Coriander

Method for Mango Sticky Rice:

1. Soak the sushi rice in cold water for up to 3 hours.

2. Drain the cold water from the rice. Add the can of coconut milk to a saucepan and bring it to a boil. Add the rice and simmer while covered.

3. Keep an eye on the rice to prevent it from absorbing all the milk too quickly. Add water if needed.

4. Peel and slice the mango.

5. In another saucepan, heat half of the coconut cream with water and sugar until the sugar dissolves.

6. Toast rice kernels and sesame seeds in a frying pan. Once browned, add brown sugar and the remaining coconut cream to form a sticky glue-like substance. Let it set.

7. Butter a ramekin and pack cooked rice into it. Invert the ramekin onto a plate to create a rice tower.

8. Pour the coconut sugar liquid over the rice, add mango around the sides, and top with the rice and sesame praline.

9. Serve with coriander and more sesame seeds. Enjoy!