芒果糯米饭

• 1/2 cup raw sticky rice
• 1/2 cup coconut milk (chao koh brand, shaken)
• 1/4 teaspoon salt
• 1 1/3 tablespoons white sugar
• 1/4 teaspoon toasted sesame seeds or salted fried mung beans (optional)
• 1 sweet, ripe yellow mango

sauce

1/4 cup coconut milk (chao koh brand, shaken)

1/8 teaspoon salt

• 1 1/2 teaspoons white sugar
• 1/2 teaspoon tapioca starch (optional)

Directions

1. Soak the sticky rice for at least an hour before steaming.
2. Steam for 20 minutes on medium-high in a sticky rice steamer. If you don’t have a sticky rice steamer, you can try steaming in a bowl in a covered saucepan with an inch of water at the bottom of the pan. You could also try using a regular steamer, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through.
3. While steaming, prepare the sauce for the rice. Add the 1/2 cup of coconut milk to a saucepan along with the 1 1/3 tablespoons sugar & 1/4 teaspoon salt, and stir over low heat until dissolved. Set aside.
4. Prepare the topping sauce as well. In another small saucepan, add the 1/4 cup coconut milk, 1 1/2 teaspoons sugar, and 1/8 teaspoon salt, and stir over low heat until dissolved. Mix the tapioca starch with a little bit of water in a small bowl until a paste, then add as well. Mixing the starch beforehand will prevent any lumps from forming in the sauce. Stir until thickened, and remove from heat.
5. When the rice is finished, spread out in a shallow bowl and cover with 1/2 the thin sauce (the sauce you made first). Stir well and keep adding more until you reach saturation point. Depending on the rice used, it should be around 75% of the sauce. You may need to use it all. You don’t want very wet rice, it should be somewhat dry and sticky. Don’t add until it’s submerged, but keep in mind that the rice will absorb some of the liquid. I usually add until just before I see puddles of coconut milk. Stir well and cover with a towel. Let the rice absorb the coconut milk for 10-15 minutes.
6. Slice mango as shown and arrange on a plate. Spoon an equal amount of sticky rice next to it, and top with a few spoons of the thicker sauce. Garnish with toasted sesame seeds or fried salty mung beans.

這變相的芒果糯米飯做法和之前做的芒果糯米飯一模樣，就花了些小功夫， 把糯米和芒果用香蕉葉包好用竹簽定型，由于家里不方便砍柴生火，只好使用烤箱以約220攝氏高溫烤個20幾分鐘，當香蕉葉表面呈烤焦顏色、有香味從烤箱里 飄出來，就可以拿出來，趁熱淋上加了少許鹽的濃厚椰奶、大快朵頤之余還有陣陣的香氣，在口感上還是一貫好吃的芒果糯米飯，但吃的時候無疑地就是蓋上一層濃 厚的馬來風味，真是太可口了，hmmm，sedapnya！