Sticky mango with palm sugar caramel

SERVES 4

Food and Travel (UK) - - Recipes -

200g gluti­nous rice

400ml co­conut cream

150g caster sugar

150g palm sugar

50ml con­densed milk

5g toasted black se­same seeds 2 ripe man­goes (soft to the touch but not bruised)

rice steamer

Put the rice in a sieve and run it un­der cold wa­ter for 1 minute, then sub­merge the rinsed rice in warm wa­ter for 20 min­utes.

Set up a rice steamer (if you don’t have one, a saucepan half­filled with wa­ter with a colan­der placed over it works well.

When the wa­ter is hot, put cling film over the colan­der to cre­ate a steamer). When the wa­ter is boil­ing, re­duce the heat to medium and add the soaked sticky rice to the steamer or colan­der (check the rice is not block­ing the holes in the steamer be­fore you put the lid on). The rice should take 20-25 min­utes to cook. Check the grains are soft through­out be­fore re­mov­ing from the heat.

Mean­while, in a saucepan, heat the co­conut cream and caster sugar over a medium heat. When warm, add the cooked sticky rice and com­bine us­ing a whisk, then put cling film over the pan; the heat from the hot rice will help the rice ab­sorb the sweet co­conut liq­uid. Leave cov­ered for at least 10 min­utes to en­sure the rice swells to a nice thick con­sis­tency.

Add the palm sugar and con­densed milk to a small saucepan and bring to the boil over a high heat, stir­ring for 3-4 min­utes to al­low the sugar to caramelise and thicken. The mix­ture is ready when it takes on a honey-like con­sis­tency and pours off a spoon slowly. At the same time, warm the black se­same seeds in a 180C/350F/ Gas 4 oven for 2 min­utes, then sprin­kle with a pinch of salt.

Peel the man­goes, then slice as close as pos­si­ble along ei­ther side of the flat stone so you end up with 4 mango halves. Slice the halves into bite-sized pieces.

Di­vide the rice among 4 plates and top with the mango. Pour over the palm-sugar caramel, sprin­kle with the toasted se­same seeds and serve im­me­di­ately.

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