Eden Grinshpan's Mango Sticky Rice

Name: Eden Grinshpan's Mango Sticky Rice
Ingredients: 1 ripe mango, sliced; 1 cup sweet rice/glutinous rice (you can order online, if you can’t find it you can use japanese sushi rice); 1 tablespoon moong dal or roasted peanuts (moong dal: salty indian fried mung beans, you can get them at any indian corner store); 1 can of coconut milk; 2 tablespoon sugar; 1 tablespoon cornstarch

Elsa Säätelä|Nov. 7, 2013 5:56 pm EST

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Eden Grinshpan of Log On and Eat with Eden Grinshpan on the Cooking Channel shares her favorite Thai-isnpired Mango Sticky Rice recipe. Grinshpan's comment on the recipe: "This snack is light and delicious! You will love it! I promise! Perfect for the spring/summer ;)"

Servings

4

Ingredients

1 ripe mango, sliced
1 cup sweet rice/glutinous rice (you can order online, if you can’t find it you can use japanese sushi rice)
1 tablespoon moong dal or roasted peanuts (moong dal: salty indian fried mung beans, you can get them at any indian corner store)
1 can of coconut milk
2 tablespoon sugar
1 tablespoon cornstarch

Directions

Rinse the rice 3 times until the water runs clear. Put 2 cups of water over the rice and let sit at room temp for 3 hours. Rinse out the water and place the rice in a sieve and spread out evenly. Place the sieve on top of boiling water and cover. Steam the rice. This may take around 30 minutes. Fluff the rice with a fork every 10 minutes.
Empty out the can into a pot with the sugar. Bring to a boil and let simmer for a couple of minutes. Take 2 tablespoons of the hot coconut milk and mix it in with the cornstarch. Pour the mixture back into the coconut milk and let thicken. Simmer for another couple of minutes. The mixture should be thick and sweet. Plate the rice with the mango and drizzle the coconut cream all over. Sprinkle with the mung beans/peanuts and serve.