As
previously mentioned, I have this unexplained passion for Asian food – and
especially Asian desserts. I do like cakes and some of the patisserie, but
somehow I get much more excited about fried bananas or daifuku (a Japanese rice
cake – “mochi” – filled with sweetened red bean paste). In this spirit, here
comes a recipe for one of my favourite desserts: sticky rice with mango!
150g sticky
rice
4dl coconut
milk
50g raw
cane sugar
½ tsp salt
1 mango
Peppermint
leaves
Preparation:
Soak the
rice in water for at least an hour then rinse it in a sieve with cold water
until the water is no longer cloudy.
Mix the
coconut milk with the sugar and salt and put ¼ of the mixture away. Put the rest of the liquid
with the rice into a (glass) bowl. Place the bowl into a bamboo basket or in a
pan with “steam pan” (pan with steaming basket), with about 2cm of water. Cover
the bowl with the lid and steam for 30-40 minutes (until the liquid is absorbed
and the rice is tender). Cut the mango into slices, decorate a plate with mint
and add the sticky rice. Then pour the coconut milk sauce (previously put away) over the rice.
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