Something as simple as sticky sweet rice (glutinous rice) and mango can be incredibly satisfying and delicious to serve alone as a mid afternoon snack, or as dessert after a nice and light Asian style dinner. Here I make it a little bit richer by adding more coconut sauce, and palm sugar sauce on top. I steam the rice using  my Asian style bamboo steamer, but you can use rice cooker, or regular steamer, or even just a regular pot would work as well.

Sticky Rice and Mango

serve 4

2/3 cup glutinous rice

3/4 cup thick coconut milk

2 fresh pandan leafs

pinch of salt

100 g palm sugar, chopped

1/4 cup water

2 ripe mangoes

Wash rice in several changes of cold water, then soak overnight with cold clean water. Then drain the next day.

Boil some water in a pan that you are going to steam the rice. Line bamboo steamer with damp cheese cloth, or banana leave if available. Spread the drained rice on top. Cut one of pandan leave into two or three pieces, scatter them on top of the rice, pressing them lightly into the rice.  Cover, and steam for about 20 to 30 minutes, or until the rice is soft and done.

Meanwhile, heat coconut milk, pandan leave, and pinch of salt over medium low heat until very hot but don't let it to boil. Remove from the heat - cool completely.

In another small sauce pan, add chopped palm sugar and water, boil until it becomes thickened and sirupy. Remove from the heat - cool completely.

Peel and slice mangos using a sharp knife. Cut the flesh out away from the pits, then slice the flesh into thin slices

To serve, use a small bowl as a mold to form dome shape rice, invert onto individual serving plate. Drizzle a few table spoon of coconut milk and palm sugar syrup on top, add mango slices and serve.