Ingredients - Pandan Sticky Rice w/Mango
4.5 cups sticky rice
2 cups coconut cream
2 cups sugar
2 teaspoon salt
6 fresh pandan leaves
5 (or more) ripe mangoes, cut into thick slices (see photos)
1 tablespoon toasted sesame seeds or peeled split mungbean(optional)
Method - Pandan Sticky Rice w/Mango
Prepare the 4.5 cups sticky rice as per our detailed instructions but after soaking the rice, add three fresh pandan leaves to the rice before placing it into the steamer.
While sticky rice is steaming, chop three fresh pandan leaves and pound in a mortar and pestle, until it's completely pulverized. Add a few tablespoons of warm water to the mortar, squeeze with the leaves, then pour out the green water into a bowl separately. Repeat this three times, then put your pandan into a cheesecloth and squeeze it one more time.
In a separate pot, mix together coconut cream, sugar, and salt. Stir it to become dissolved, then turn heat to medium. Add pandan water. Bring to a boil. Set aside to cool.
As soon as sticky rice is cooked, and still hot, put it into the coconut cream mixture and stir together well. Cover at least 10 minutes, and let cool.
Mix 1 cup coconut cream with 1/4 teaspoon salt, and 1 tablespoon rice flour. Mix well in a saucepan. Bring to a boil then remove from heat right away.
Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds or lightly toasted peeled split mungbean. Enjoy!