John Myers
Contents
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Ingredients
rice
- 140 g Sticky rice
- 250 ml Water
- 100 ml Coconut milk
- 60 g Sugar
Coconut sauce
- 100 ml Coconut milk
- 20 g Sugar
- 10 g Food starch
also
- 200 g Fresh mango
- 20 g Toasted sesame seeds
Instructions
rice
- Wash the rice until the water runs clear, then cover the rice with water and let it steep for at least four hours.
- Drain the water from the rice. Cover the rice with the water (according to the recipe) and simmer at a low temperature for 15 minutes. Remove the rice from the stove, place a cloth between the pot and the lid and let the rice stand for 20 minutes.
- In the meantime, heat the coconut milk and dissolve the sugar in it. Then fold the mixture into the rice. Cover the rice with a cloth and let it cool down.
Coconut sauce
- Mix the coconut milk with the cornstarch and warm up, add the sugar until it has completely dissolved and let the sauce cool down.
completion
- Peel the mango and cut into strips or pieces as you like.
- Arrange the rice on the plate (I use a mold for this), place the mango next to it and pour the coconut sauce over it. Finally sprinkle with the toasted sesame seeds.
Nutrition
Serving: 100gCalories: 123kcalCarbohydrates: 25.2gProtein: 1.8gFat: 1.5g
