- 250g sticky rice
- a teaspoon of yellow mung beans (optional)
- 250ml coconut milk
- 40g of palm sugar (or failing that brown sugar) I think it’s enough
- 1/2 teaspoon of salt
- 1/2 teaspoon pandanus flavoring
- 1 very ripe mango
For this recipe, soak the sticky rice in water for at least 3 hours.
Weigh out the amount needed.
You can also leave it overnight, no risk of the rice swelling too much!
Here is palm sugar. You can replace it with brown sugar.
When the rice has been sufficiently soaked:
Pour the coconut milk into a small saucepan with the sugar, salt and pandanus leaf flavoring. Heat over low heat until the sugar has dissolved. Book.
Then fry them in a small amount of oil in a pan.
Once the rice is cooked, pour it into a bowl.
Add the hot coconut milk (heated if necessary) while mixing.
The sticky rice will slowly drink the coconut milk. So add it as you go.
Peel and cut the mango into pieces.