Mango Sticky Rice Cocktail Recipes

MANGO STICKY RICE

Steps:

• Soak the glutinous rice in 4 cups of water for 8 hours or up to overnight. Drain.
• Line a bamboo steamer with a clean tea towel or steaming cloth, then fill it with the drained sticky rice. Bring the edges of the towel over the top and cover with the bamboo lid.
• Place the steamer in a wok or pan with just enough simmering water to come no higher than the bottom of the steamer and cook over high heat until fully cooked through, 20 to 30 minutes.
• Meanwhile, combine the coconut milk, sugar and salt in a saucepan and bring to a simmer, stirring until the salt and sugar are dissolved. Turn off the heat.
• Transfer the sticky rice to a mixing bowl. Pour in three-quarters of the coconut milk mixture, stirring to combine evenly. Let the rice sit, 20 to 30 minutes.
• Meanwhile, dissolve the cornstarch in 1 tablespoon water, then stir it into the remaining coconut milk. Bring to a boil to thicken, then turn off the heat and set aside. Serve the rice with the mango and additional sauce on the side.

STICKY RICE & MANGO

Steps:

• Soak the sticky rice in cold water for at least 3 hours, or overnight. Drain and rinse thoroughly. Line a steamer with double thickness muslin or a J-cloth (single thickness) and place the rice on top. Bring the water in the steamer to the boil and steam the rice over moderate heat for 30 minutes, turning halfway. Put in a bowl and set aside.
• Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt and pour over the cooked rice, stirring gently; set aside to cool.
• Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.
• Put a mound of rice on a dish lined with a leaf and nestle the mango next to it. Pour the coconut cream over and sprinkle with sesame seeds.

MANGO STICKY RICE

Steps:

• Soak sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
• The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 teaspoons salt, 1 teaspoons coconut flavoring, and 1 tablespoons brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
• Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low.
• Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
• Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you are ready to use.
• To make the sauce, warm the rest of the can of coconut milk, together with 1/4 cup sugar, and a pinch of salt, 1 teaspoons coconut flavoring (optional) and 1 teaspoons vanilla flavoring over medium heat (5 minutes).
• Add cornstarch (dissolved in water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat (Avoid boiling the sauce, or you will lose that wonderful coconut flavor).
• Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet, for your taste, add a little more coconut milk.
• Place scoops of the sticky rice in bowls. (Note that tht sticky rice can be served cold, warm or at room temperature, as desired). Ladle a generous portion of warm coconut sauce over the rice (creating an "island" of sticky rice) . Add slices.pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving).

MANGO STICKY RICE COCKTAIL

Steps:

• Blend the first five ingredients, saving a piece of the mango half for a garnish. Serve in martini glass, garnish with the remaining mango drizzle the top with a swirl coconut cream sprinkle with sesame seeds.