2 fresh mangoes, peeled
2 cups coconut milk
1/2 cup palm sugar or brown sugar
1 1/2 cups sticky or glutinous rice, soaked overnight in water
Makes Two Total Time: 30 minutes, but soak rice overnight
Cook the rice. At the same time heat the coconut milk over medium, add in the sugar and a pinch of salt and stir. Cook for a few minutes without bringing to boil.
Separate the rice into two small ramekins or bowls and pour the coconut milk mixture over each until it sits just under the top of the rice. Mix the rice together with the coconut milk, pat the rice down, and let it sit for 25 minutes.
Cut the mangoes into halves, along the pit, so cut down with the narrower side on the board. Then slice each half into three or four pieces. Then flip the rice onto a plate and serve alongside the mango. The extra coconut milk sauce can be served on the side.
