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Ingredients (2-4 servings)
|
Sweet glutinous rice 160g glutinous rice (soaked overnight) 130ml coconut milk 1/2 tsp sea salt 50g sugar 1 pc pandan leaf |
Coconut sauce 100ml coconut milk 7g sugar 1/4 tsp sea salt 1 tsp cornstarch 1 tbsp water |
Garnish 1 mango 1 tbsp mung beans Moderate banana leaves Moderate Thai orchid |
Method
1. Sweet glutinous rice: soak glutinous rice overnight
2. Drain glutinous rice and place together with pandan leaf on the steam tray lined with baking paper, steam with steam 3 for 35 minutes in the 7-in-1 micro-steam oven until fully cooked, discard the pandan leaf
3. Cook coconut milk, sea salt and sugar in a pot on an induction hob level 7 until sugar dissolved, remove from heat. Mix glutinous rice with the warm coconut milk and cover with a lid, set aside for 20 minutes until all coconut milk absorbed and mix well with a spatula
4. Coconut sauce: mix cornstarch and water until smooth and cook with the rest of the ingredients in a pot with medium low heat, stir and cook until thicken
5. Put the sweet glutinous rice on the plate, arrange mango on the side, pour coconut sauce on it, sprinkle with mung bean and garnish with banana leave and Thai orchid
6. Enjoy
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