mango sticky rice

On Wednesdays every week, I go along to a mothers group. It’s not a ‘community’ mothers group (which they harass you into joining when you give birth); it’s just six of us friends, who so happen to have had babies a couple of months apart. Yep, we totally planned it that way. Going to mothers group is a reprieve from the constant rocking, playing, shushing and repeat that we do at home all day every day. It’s a chance for us to get together and share in the joys (and woes) of motherhood and basically… eat a lot of sugar.

Last week, I made mango sticky rice to bring along. Everyone seemed really impress that I’d made something (because none of us have time to bake – except for the lovely Ange who made chocolate spiders which is so simple and delicious) but I suspect they were only impressed because they don’t know how ridiculously easy it is to make mango sticky rice. I mean, all you gotta do is steam the rice! Or, if you have a fandangle rice cooker that can do glutinous rice, life’s even sweeter.

Mango sticky rice
300grams glutinous rice
140-150ml coconut cream
30grams sugar
1/2 teaspoon salt
250ml coconut cream (optional 1/2 teaspoon salt and 1/2 teaspoon corn flour to flavour and thicken)
3 large ripe mangoes
  1. Soak the glutinous rice in water over night or for at least 4 hours. Drain the rice and place in steaming tray. Stir through 140-150ml of coconut cream, sugar and salt and steam for 40 minutes.
  2. Once steamed, remove from steamer. Fluff up the rice with a fork or chopsticks.
  3. Serve the coconut cream as is, or if desired, warm in a saucepan and dissolve salt and cornflour to flavour and thicken. NOTE: I don’t do this, I serve the cream as is.
  4. Slice up the mangoes and serve!
Serves 6.

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