Mango Sticky Rice

Mango sticky rice with fennel-flavoured coconut sauce

STICKY RICE WITH MANGO AND FENNEL-FLAVOURED SWEET COCONUT SAUCE

300g glutinous rice, soaked overnight or at least 4 hours

Coconut sauce 
220ml thick coconut milk
80g caster sugar
3 pandan leaves, tied into a knot
1 tsp fennel seeds (jintan manis)
1/2 tsp salt
1 tsp toasted white and black sesame seeds
2 ripe mangoes, peeled and cubed

To cook rice

Drain rice and place a piece of muslin cloth over a steaming rack. Spoon rice on the cloth and steam, covered, over medium heat for 25 to 30 minutes or until rice is cooked.

To prepare sauce

While the rice is steaming, combine coconut milk, sugar, pandan leaves, fennel seeds, and salt in a small pot. Boil gently for 4 to 5 minutes. Remove from heat and strain the flavoured coconut milk.

To finish rice

Once rice is done, spoon into a small pot and pour in 100ml of the coconut sauce. Stir to mix well. Cover the pot and set aside for 10 minutes.

To serve

Spoon some warm sticky rice onto a dessert plate and sprinkle with some sesame seeds. Serve with mango slices and fennel-flavoured coconut sauce.

source: http://www.star2.com/food/recipes/2017/02/19/more-gentle-ways-with-mango-sticky-rice-amy-beh/