Coconut Sticky Rice with Mango

Ingredients

• 200 ml milk
• 300 ml coconut milk
• 1 pinch salt
• 1 tsp butter
• 40 g sugar
• 125 g sticky rice
• 4 tbsp sugar
• 1 tbsp white sesame seeds
• 2 ripe mangoes
• 1 tbsp Lemon Juice
• mint (for garnish)

Instructions

1. 1.

   Pour the milk and coconut milk into a pot. Add salt, butter, and sugar. Bring to a boil while stirring occasionally. Add the sticky rice to the boiling liquid and stir briefly until it boils again. Reduce heat to low. Cover the pot with a lid and let the rice soak for 30-35 minutes, depending on grain size. If needed, add a little more milk. Do not lift the lid during this time.

2. 2.

   For the sesame crunch, caramelize the sugar in a pan, stir in the sesame seeds, and spread the caramel thinly onto parchment paper to cool and harden.

3. 3.

   Peel the mangoes, cut the flesh from the pit into strips, and divide into slices. Toss with a little lemon juice.

4. 4.

   Arrange the sticky rice with mango slices in serving bowls, sprinkle with broken sesame crunch, and garnish with mint leaves before serving.