600 g (3 cups) uncooked glutinous rice
750 ml (3 cups) thin coconut milk
500 ml (2 cups) coconut cream
190 g (¾ cup) sugar
125 g (1 cup) grated mature coconut flesh
6–8 mangoes (3–4 kg/1½–2 lbs), sliced into wedges
1 In a large saucepan, combine the glutinous rice with the thin coconut milk and coconut cream. Bring to the boil, then simmer over medium heat, stirring occasionally, until the coconut mixture is absorbed and the rice is dry but sticky.
2 Spoon the rice onto a platter. Sprinkle sugar and grated coconut on top and serve with mango wedges.
Fresh coconut cream may be obtained by grating the flesh of 1 coconut into a bowl (this yields about 3 cups of grated coconut flesh). Add ½ cup water and knead thoroughly a few times, then queeze the mixture firmly in your fist or strain in a muslin cloth or cheese cloth.
Thin coconut milk is obtained by adding 2 cups of water to the same grated coconut flesh. Knead horoughly a few times, then squeeze the mixture firmly in your fist or strain in a muslin cloth or heesecloth. If you are using canned or packet coconut cream, add 2 cups of water to 1 cup of coconut cream to obtain thin coconut milk. This mixing ratio is only a general guide however. Different brands of packaged coconut cream vary in thickness, so follow the package instructions.
Serves 8–10
Preparation time: 5 mins
Cooking time: 35–40 mins