Sticky rice with mango

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!

Ingredients (for 6 portions):

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.