This dessert recipe is a favourite amongst the Vietnamese, it is a combination of sweet ripe mangoes with the gelatinous texture of the coconut sticky rice. Makes for a perfect after dinner treat on a hot summers day. Delicious!

Ingredients

Uncooked sticky rice – (Use glutinous or Arborio rice) 400g

Coconut Milk (80 ml for rice & 320 ml for coconut sauce) 400ml

Water 200ml

White sugar 180g

Small mangoes (peeled & sliced) 4 small

Black roasted sesame seeds 4tsp

Methods

Sticky Rice – (using saucepan with tight fitting lid)

1.Wash the rice in cold water – when the water has become milky throw this water away.

2.Repeat the process until the water is clear.

3.Leave the rice to soak for about 10 minutes then pour off the water.

4.Mix 80 ml (1/3 cup) coconut milk with 200 ml water and place in saucepan.

5.Drain the rice then add rice to the saucepan. Stir well.

6.Cook until boiling.

7.Cover the with a tight fitting lid and simmer gently

8.Rice is cooked (20 – 30) minutes. Do not stir or remove lid during this time (low heat). When the rice is ready it will hold together and be very sticky.

Coconut Sauce

1.Combine sugar and remaining (320ml) coconut milk in a small saucepan

2.Stir over gentle heat until ingredients are combined (do not boil).