What? We both love food and enjoy cooking.
…it makes sense to us. 😛
1 cup sweet rice
1 can coconut milk
1 small cake cane sugar (about 3 Tbsp) – can substitute white sugar
fresh mangoes, peeled and sliced into 1?x3? pieces
1/2 tsp salt
Soak sweet rice in water for 2 hours minimum before cooking.
Steam sweet rice in bamboo basket over pot of boiling water (or use cheese cloth). Sweet rice is done when soft and semi-clear. Remove from steam and place in large mixing bowl.
Set aside 1/4 cup coconut milk.
Heat the remaining coconut milk in a small sauce pan, adding palm sugar. Stir until dissolved and bubbling slowly. Remove from heat.
In a large bowl, mix the sweetened coconut milk into the cooked rice using wooden spoon.
Taste. Add additional sugar to taste if necessary. The sweet rice should not be too sweet, but should compliment the fresh fruit.
Bring the reserved coconut milk to a simmer in a new small sauce pan. Add salt. Taste, the coconut milk should be pretty salty as a contrast for the sweet.
Serve sweetened sticky rice on plate with fresh mango. Drizzle salty coconut milk as garnish.