Microwave Mango and Sticky Rice
As much as I love my steamer basket, nothing can beat the convenience of a microwave. And before you ask, yes this recipe grandma-approved. In fact, she was the one who taught it to my mom, who then taught it to me. This recipe is amazing for so many reasons, and one of those is that it’s more of a technique than anything, that really comes in handy if you want a single-serve or are looking to feed a crowd.
Ingredients for Coconut Sauce (serves 4 portions, double as needed)
1 (13.5-ounce) can of coconut milk (full fat, unsweetened)
1/3 cup palm sugar (sub cane sugar
1/2 teaspoon salt
The amount of rice you use is not important, as long as it fits into a microwave-safe container. The first thing you’re going to want to do is soak glutinous white rice in a container for at least half an hour. When the time is up, drain, and then add to a microwave-safe container with water until the rice is just covered.
Cover your rice and microwave three separate times for seven minutes, mixing the rice well between each heating. If you find that your rice is too dry, add bit of water, one tablespoon at a time until it is easy to mix (not too easy, it is still sticky rice).
While the rice cooks, prepare your coconut sauce with a can of coconut milk, 1/3 cup of palm sugar (or cane sugar), and a healthy dash of salt. Let the mixture come to a boil, and then reduce heat until it thickens. Set aside.
Once the rice is done, pour your coconut mixture over, leaving about 1/4 cup for later, and cover and let sit for about 30 minutes to absorb.
Prepare your mangos and garnishes (sesame seeds or chopped mint) and then plate it up and enjoy!!
