Sticky Rice with Mangoes and Sweet Coconut Sauce

I luv collecting recipe books .Last year during our India trip, I went to a Singapore store and saw a book named "Thai cakes and desserts". Pictures in the book were beautiful and mouthwatering. It took me a year to try on ofthe recipes from that book, but it was worth it.

Ingredients:

Uncooked Glutinous rice-2 cups[soaked
overnight]

Black sesame seeds-2 tsp

Ripe mangoes-3 peeled and flesh sliced into
pieces

Sweet Coconut Sauce

Shaved palm sugar or Dark brown sugar-1 cup

vanilla essence or pandanus essence-1 tsp

Thick coconut milk-2 1/2 cup

Salt-3/4 tsp

Method:

Line a steam basket with cheese cloth and

spread the soaked rice evenly on the

cloth.Steam the rice for 15 minutes,then turn

it over and steam for 10 more minutes until

cooked.

While the rice is being steamed,make the sweet

sauce by heating all the ingredients in a sauce

pan over medium heat for about 5

minutes,stirring constantly,until the sugar is

dissolved.Remove and set aside.

When the rice is cooked,transfer the mixture to

a bowl and pour 3/4 of the coconut sauce over

the rice.Mix well and cover the plate .Set

aside for 10 minutes ,until the sauce is

absorbed.remove the lid and fold the rice over

with a spoon to mix thoroughly. Cover again

and set aside.

To serve ,place a small portion of the rice on

a plate and drizzle the remaining coconut sauce

on top of it. Sprinkle with toasted sesameseeds

and mango slices on the side.

Note:
Toast the sesame seeds for 10 minutes over low
flame.
Pandanus essence is available at any Chinese
stores.

This goes to "Srivalli's MangoMela"