The menu is a must during the mango season. But because my son doesn't like mangoes, so the rest is made with shredded lemper. This recipe is roughly because I don't actually measure it with a spoon or cup, so it's typical
Material:
200gram white sticky rice
1 pack of instant coconut milk (65ml)
1/2 cup water
2 pandan leaves
1 tsp cornstarch dissolved in 1 tbsp water
Salt to taste
Enough mango
How to make:
- Soak the sticky rice overnight.
- Steam the sticky rice for 20 minutes.
- While steaming, heat the coconut milk, water, pandan leaves, and salt until it boils, add the cornstarch solution, mix well.
- Remove the sticky rice, pour it into a bowl, mix 2-3 tablespoons of coconut milk solution and mix well, if you like it can be steamed for a while to make it more absorbent.
- Put the sticky rice in a plate, top with mango and flush with coconut milk solution. Hope it is useful.