Who does not love Mango Sticky Rice--- creamy, sweet with a tiny hint of saltiness, plus the sweet-sour taste of yellow mango. Usually served as a dessert, our family often times have this delightful dish as a snack.
The recipe below is the same recipe for Inangit. The only variation is the method at which each dish is cooked before serving.
2 cups glutinous rice, rinsed
1 ½ cups water
1 ½ cups coconut milk
½ cup white sugar (or more depending on your taste preference)
1 teaspoon salt
Ripe yellow mango, thinly sliced
INSTRUCTIONS – RICE
Add rice and water in a pot. Bring to a slow boil, then bring heat down and let simmer until rice is cooked (grain should be firm but tender).
Turn off heat.
I cooked my rice in my Musui-Kamado, on White Rice setting. Of course, this can be cooked on stove-top, or using a rice cooker. Just make sure to check on your rice while it cooks and add water, as necessary.
On medium heat, in a small pot pan, combine coconut milk, sugar and salt. Stir until it comes to a slow boil and mixture thickens into syrup consistency. Set aside. (Divide coconut mixture and set aside a small amount for use as topping on the sticky rice.)
PUTTING IT TOGETHER
Pour coconut mixture on the cooked rice for the sweet coconut flavor to be absorbed. Let cool.
Once cooled, fluff the rice.
Serve on a small platter and top with coconut mixture-syrup, with slices of ripe yellow mango on the side. Garnish sticky rice with toasted sesame seeds.