Sticky Rice with Mango and Lime
Found this recipe on Donna Hay's cookbook titled "dining". Fantastic recipe. Taste exactly like what I have eaten at thai restaurants in thailand and back home. Very authentic...and an extremely special sweet after a fantastic meal.
- 1 cup glutinous rice
- 2 1/2 cups water
- 1/2 cup coconut cream
- 3 tablespoons Sugar
- 6 pieces banana leaves (15 cm or 6 inches square)
- 1 mango, peeled and chopped
- 1 teaspoon grated lime rind
- 2 tablespoons lime juice
- 1 tablespoon grated palm sugar
Rinse rice well under cold water, then drain.
Place rice and water in a saucepan over medium heat and bring to the boil.
Allow rice to simmer until almost all liquid has been absorbed.
Remove pan from heat and pour coconut cream over rice.
Cover rice and allow to stand for 5-7 minutes or until coconut cream has been absorbed.
Stir Sugar through rice and set aside.
Place banana leaves in boiling water for 1-2 minutes or until they are soft.
Divide rice into 6 portions.
Spread half of each portion over the middle of the banana leaf.
Top rice with a sprinkling of mango, lime rind and juice, and palm sugar.
Cover filling with remaining portions of rice.
Roll up leaves and secure with toothpicks.
Place leaf packages on a hot barbecue or Char grill and cook for 2 minutes on each side or until rice is heated through.
Serve warm or cold.