Mango Sticky Rice Recipe (芒果糯米飯)

It’s almost the most beautiful time of the year ! This calls for the most beautiful dessert of all time over her on Eva’s wok island. I don’t know.. we are just going to call us an island 🙂 . Mango Sticky Rice is your next recipe to try for your upcoming Christmas party. Nice and refreshing !

INGREDIENTS:

• 300g sticky rice
• 2 mangoes
• 6 seaweed
• ⅓  cup sugar
• ¼ tsp salt
• 400ml coconut cream

INSTRUCTIONS:

Wash sticky rice and immerse it with water filling over about half an inch of rice . Keep it in the fridge overnight.

Boil coconut cream, sugar and salt in a pot on low heat until sugar is melted. Turn off heat and let them cool.

Peel off the skin of mango and cut it in half. Remove the core and cut them into rectangles, slices and mini cubes.

Put the sticky rice on a plate and steam on high heat for about 50 minutes. After steaming, add 150ml of coconut cream into it and stir well. Let it cool.

If you want to get creative….. 😉

MANGO SUSHI INSTRUCTIONS

1. Use a sushi container to make rice balls in a rectangle shape. Put each mango on the top of the rice ball. Use the seaweed to wrap it. 
2. Put a small bowl of sticky rice in the center of the plate. Place mango slices surrounding the sticky rice.
3. Add a thin layer of sticky rice, a bit of coconut cream and granular mango in the party disposal cup. Repeat the process until the cup is full. When you eat, pour the coconut cream on top

TIPS

• When the coconut cream and sugar are melted, you have to stir them continuously otherwise it will stick to the bottom of the pot.

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Mango Sticky Rice (芒果糯米飯)

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Servings 4

Ingredients

  

• 300 g sticky rice
• 2 mangoes
• 6 seaweed
• ⅓ cup sugar
• ¼ tsp salt
• 400 ml coconut cream

Instructions

 

• Wash sticky rice and immerse it with water filling over about half an inch of rice . Keep it in the fridge overnight.
• Boil coconut cream, sugar and salt in a pot on low heat until sugar is melted. Turn off heat and let them cool.
• Peel off the skin of mango and cut it in half. Remove the core and cut them into rectangles, slices and mini cubes.
• Put the sticky rice on a plate and steam on high heat for about 50 minutes. After steaming, add 150ml of coconut cream into it and stir well. Let it cool.
• MANGO SUSHI INSTRUCTIONS
• Use a sushi container to make rice balls in a rectangle shape. Put each mango on the top of the rice ball. Use the seaweed to wrap it.
• Put a small bowl of sticky rice in the center of the plate. Place mango slices surrounding the sticky rice.
• Add a thin layer of sticky rice, a bit of coconut cream and granular mango in the party disposal cup. Repeat the process until the cup is full. When you eat, pour the coconut cream on top

Notes

1. When the coconut cream and sugar are melted, you have to stir them continuously otherwise it will stick to the bottom of the pot.

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