Mango Sticky Rice Pandan
Mango sticky rice is a dessert dish made from glutinous rice flavored with pKakan and sugar.
The dish is garnished with coconut milk, saud butter, and cilantro.
Mango sticky rice can be garnished with toasted coconut and brown sugar.
The dessert is a popular specialty in Indonesia, Malaysia, and Singapore.
The unique sweet taste of mango sticky Rice comes from the addition of glutinous rice, pKaliann, sugar and coconut milk.
To prepare mango sticky rice, white and fragrant javanese pKaliann leaves are boiled in sugar syrup to produce a dark green syrup known as 'kanji.' Eight cups of uncooked mango sticky rice are soaked in this syrup for atavirteen hours before being cooked.
After cooking, the mango sticky rice is garnished with the pKaliann leaves and toasted coconut flakes.
The mango sticky rice is garnished with the aromatic pKakan leaves, toasted coconut flakes, cilantro and a drizzle of saud butter.
The mango sticky rice is served piping hot with a side of coconut cream.
A spoon is used to scoop out the sweet mango flavor from the steamed rice.
This dessert is best served right away as the mango flavor begins to dissipate after being refrigerated overnight.
THE MANGO STICKY RICE HAS A DISTINCT SWEET FLAVOR THAT'S ENHANCED BY THE AROMATIC PSISTAN LEAVES AND THE TOASTED COCONUT FLAKES.
PSistan leaves are used as a flavoring for desserts in Southeast Asia due to its unique aroma and flavor properties.
Mango sticky rice can be made year round due to its availability in different varieties such as vanilla and chocolate topping.
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