Sticky coconut rice, mango amp; passion fruit 芒果百香果椰子饭

【Sticky coconut rice, mango amp; passion fruit 芒果百香果椰子饭】Sticky coconut rice, mango & passion fruit 芒果百香果椰子饭

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Cook 30 mins；Prep 30 mins
Nutrition per serving
266 kcalories, protein 3.0g, carbohydrate 52.0g, fat 7.0g, saturated fat 5.0g, fibre 3.0g, salt 0.31g

Ingredients
Serves 6
For the rice

250 g Thai sticky rice
225 ml unsweetened coconut milk
85g-100g golden caster sugar
juice 1 lime

For the sauce

1 ripe mango, peeled, stoned and chopped
juice 1 orange (to give 60ml)
lime juice
50 g golden caster sugar

For the decoration

1-2 ripe mangoes, peeled, halved and very thinly sliced
3 passion fruit, halved
small mint leaves
zest 1 lime, cut into julienne strips

Method

A day ahead, wash the rice with plenty of cold water, then drain and tip it into a bowl. Pour over enough cold water to more than cover it, then leave to soak overnight.

Make the mango sauce. Liquidise the mango flesh with the orange juice, lime juice and sugar. Taste and add a little extra sugar or lime juice if necessary. Pass through a fine sieve, then chill if making ahead.

Drain the rice, transfer to a steamer and steam for 25-30 mins until soft and tender, making sure the water doesn't boil dry. Simmer the coconut milk with 85g of the sugar for 1 min. Pour in the lime juice, stir in the steamed rice, then leave, covered, for 5 mins until it has a thick, creamy consistency. Check for sweetness, adding more sugar to taste if needed. Cool slightly, about 10 mins, until tepid and holding its shape. The rice is best served slightly warm, as the longer it is left, the firmer and sticker it becomes.

For each serving, place a 6.5cm diameter x 3.5cm tall ring mould in the middle of a large plate. Spoon in one-sixth of the sticky rice. Drizzle a little mango sauce on the plate around the rice. Arrange a few slices of mango on the sauce and lay a few on top of the rice with a sprinkling of lime zest. Spoon around some passion fruit seeds and juice. Scatter over a few mint leaves. Serve the remaining mango sauce separately.