Everybody has they own personal choice and appearance. When I come to my kitchen, with tools and ingredients I always like to prepare my dishes for colour, flavour and texture. For me these are my main aims. When making “Mango Sticky Rice” I used low GI 100% pure Sri Lankan Kithul jaggery or 100% pure coconut jaggery. but I used today for this recipe dark brown sugar. You can use what you would like to suit you. Raw sugar, or rapadura (panela, muscavado, sucanat ) sugar or white or light brown sugar for this recipe.
preparation time:
serve 5 to 6
350 g glutinous rice
350 g coconut milk
150 g dark brown sugar
2 to 3 ripe mangoes, peeled, seeded, sliced or cubed
1 tbs roasted sesame seeds (optional)
2 tbs roasted coconut flakes
Place TM basket into large bowl, add rice into TM basket, cover with the tap water, rub and squeeze rice with your fingers and rinse rice 3 to 4 times until the water runs clear. Cover with water and leave over night or at least 10 to 12 hours. Drain the rice.
Place 2 litre water into TM bowl.
Place rice into varoma dish. Sprinkle 60 ml water.
Steam rice for varoma / 20 minutes / speed 3.
Open the varoma lid, fluff the rice with fork. Sprinkle 60 ml water. Cover and steam further 5 to 10 minutes.
Set aside and keep warm.
Place sugar and coconut milk into TM bowl. Cook for 5 minutes / 100°c / speed 1.
Lift the rice with fork and fluff the rice. Pour 2/3 amount of coconut syrup over the top of the rice. Carful when you are adding syrup. Do not let rice will become too wet. Allow rice mixture to rest for 5 minutes.
Spoon rice onto warm serving plates. Arrange cut mango, spoon extra coconut syrup over the rice. Garnish with roasted coconut flakes or sesame seeds.
Serve warm.
