Black Sticky Rice with Mango
Method
Soak black glutinous rice and white glutinous rice separately in water overnight. Drain and combine. In a steamer, steam rice for 30-40 minutes. In a saucepan, over a medium heat, combine brown sugar and coconut milk and simmer for 7-10 minutes, stir constantly and ensure sugar has dissolved. Pour milk mixture into a large mining bowl, add cooked sticky rice and combine. Cover the mixing bowl with a lid or cling film and allow rice to absorb liquid for 30 minutes. Form the sticky rice into oval shapes by hand; there should be enough for 15 pieces. Place mango wedges on top and serve.
Nutrients Per Piece
| Energy | 259.15 kcal |
| Protein | 4.15 g |
| Carbohydrate | 51.21 g |
| Fat, Total | 4.59 g |
Ingredients
- 300 g (10 ½ oz) black glutinous rice
- 300 g (10 ½ oz) white glutinous rice
- 180 g (6 oz) brown sugar
- 225 ml (8 fl oz/1 cup) coconut milk
- 750 g (1 lb 10 oz) ripe mangoes, peeled and cut into bite-size wedges
