Sticky Coconut Rice with Mango Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.3
  • Total Fat: 10.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 104.6 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Sticky Coconut Rice with Mango Salad calories by ingredient
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Introduction

Time the making of this dish so that you serve it while still warm and at its sticky best. Time the making of this dish so that you serve it while still warm and at its sticky best.
Number of Servings: 6

Ingredients

    275g glutinous (sticky rice)
    300ml canned coconut cream
    2 tbsp granulated sugar
    1/4 tsp salt
    Mango salad
    2 just ripe mangos
    4 passionfruit
    1 tbsp sugar
    2 tbsp lime juice

Directions

Makes 4-6
Put rice in a sieve and wash thoroughly under running water. Transfer to a bowl, cover generously with water and soak 6-8 hours. Drain and rinse again. Transfer to a steamer lined with a clean cheesecloth or muslin and steam rice for 35-45 minutes, or until tender.Skim off 4 tablespoons coconut cream from top of tin and reserve in a bowl.
Put rest of cocnut cream in a small saucepan with sugar and salt and heat gently, stirring until sugar has disssolved. Do not boil. Stir in warm rice, cover and leave 10 minutes.
Mango Salad
Peel mangoes and cut off cheeks (fleshy parts). Slice fruit, including any tender pieces around stones and put in a bowl. Add passionfruit pulp and seeds, sugar and lime juice.
Spoon sticky rice on to individual dishes and arrange Mango Salad on top. Pour over reserved cocnut cream. Serve warm or cold.

Number of Servings: 6

Recipe submitted by SparkPeople user HELEN1388.

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