Mango Sticky Rice Breakfast Bowl

Ingredients

• 1 cup Sweet rice (glutinous rice)
• 1 can Coconut milk
• 2 large Mango
• 2 tablespoons Palm sugar
• 1/4 teaspoon Salt
• 1 tablespoon Sesame seeds
• 2 tablespoons Unsweetened shredded coconut

Instructions

1. 1Measure 1 cup of sweet rice into a bowl. Cover the rice with water and let it soak for at least 30 minutes. After soaking, drain the water completely from the rice.
2. 2Place the drained sweet rice in a steamer basket. Steam the rice for 25 to 30 minutes, or until the rice is tender and fully cooked. You can check for doneness by tasting a grain; it should be soft and slightly chewy.
3. 3While the rice is steaming, prepare the coconut milk sauce. In a medium saucepan, combine half of the 1 can of coconut milk, 2 tablespoons of palm sugar, and 1/4 teaspoon of salt. Heat this mixture over low heat, stirring occasionally, until the 2 tablespoons of palm sugar are completely dissolved and the sauce has thickened slightly. This should take about 5 to 8 minutes. Remove from heat.
4. 4Prepare the mangoes. Peel the 2 large mangoes and slice the flesh into bite-sized pieces.
5. 5Assemble the bowls. Divide the steamed sweet rice evenly among 4 serving bowls. Top each bowl with the sliced mangoes.
6. 6Drizzle the prepared coconut milk sauce over the mangoes and rice in each bowl. Pour the remaining half of the 1 can of coconut milk over the contents of each bowl.
7. 7Garnish each bowl with 1 tablespoon of sesame seeds and 2 tablespoons of unsweetened shredded coconut. Serve the Mango Sticky Rice Breakfast Bowls warm.

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