Mango with Rice

Ingredients

• Mango (with sticky rice)
• 100 g uncooked sticky rice
• 0.5 can unsweetened coconut milk
• 0.5 tsp cornstarch
• Salt
• 3 tbsp sugar
• 2 ripe mangoes
• 300 g tapioca flour
• 3 different food colorings (a few drops each)
• 500 g sugar
• 1 vanilla pod

Instructions

1. 1.

   Soak sticky rice overnight for about 12 hours in cold water. Drain well in a sieve. Place the rice in a pot and add enough water so that the water level is about 1 cm above the rice. Bring to a boil, then cover and simmer over low heat for about 20 minutes until all the water has been absorbed by the rice. Let the rice cool with the lid open. From the thicker layer on top of the coconut milk, take out 2 tbsp and put in a pot. Stir in cornstarch, 1 pinch of salt, and about 8 tbsp water until smooth, then bring to a boil once. Set aside. In another pot, mix the remaining coconut milk with sugar and 10 tbsp water and bring briefly to a boil. Remove from heat, add the sticky rice, and stir well. Peel the mangoes with a sharp knife, separate the flesh from the pit, and slice into rounds. Distribute the sticky rice onto four medium plates, place mango slices beside them, and pour the coconut sauce over the rice.

2. 2.

   Bring 1 l water to a boil. Divide tapioca flour evenly among three bowls. Take 2 tbsp of flour from one bowl, mix with 2 tbsp boiling water. Add one food coloring, then gradually add another 6 tbsp water while stirring until smooth. Knead the remaining flour from the first bowl into the mixture. Repeat for the other dough. Roll each dough into a 5-6 cm long cylinder by hand. Separate the cylinders by color and drop them into the boiling water; cook over medium heat until they rise to the surface. Prepare three bowls of cold water. Remove the cylinders with a slotted spoon and immediately place them separately in the cold water bowls. Simmer 400 ml water with sugar for about 20 minutes. Add vanilla essence to the syrup, let cool. Scoop tapioca strips from the water with a slotted spoon, drain, and arrange in bowls. Pour the syrup over and serve.