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Mango Sticky Rice

Mango Sticky Rice

Preparation
10 minutes
Cook Time
5 minutes
Serves
2

Ingredients

  • 1 package Bibigo Sticky Rice
  • 1/4 cup coconut milk
  • 1 1/2 tablespoon granulated sugar

Salted coconut drizzle

  • 1/3 cup coconut milk
  • 1/8 teaspoon salt
  • 1/2 teaspoon cornstarch

Toppings

  • 1 ripe mango, peeled and sliced
  • Toasted sesame seeds
  1. In a small mixing bowl mix 1/4 cup coconut milk and 1 tablespoon of sugar until combined and the sugar has dissolved. Set aside.
  2. Peel the film of the sticky rice to the dotted line and heat on high for 1 minute 30 seconds. Remove from the microwave and peel off the film.
  3. Pour the coconut milk into the rice and mix until combined. Cover and set aside to let the rice absorb the coconut milk.
  4. In a small saucepan over medium heat, add 1/3 cup coconut milk, salt, and cornstarch and mix until combined. Once the coconut milk begins to simmer, mix in the cornstarch slurry and mix until thickened.
  5. Peel the mangos and vertically slice the cheeks from the pit. Then slice the cheeks into thin slices.
  6. Serve the mango sticky rice garnished with the salted coconut drizzle and toasted sesame seeds.

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