Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the soaked sticky rice and steam for 10-15 minutes or until the rice is cooked. | 2. Mix the coconut cream, sugar and salt together and simmer over a low heat for 5 minutes. | 3. Meanwhile remove the rice from steamer and cool it on a tray for one minute or until it is warm. Add the rice into the coconut cream mixture and combine well, remove the mixture from the heat and leave to rest for about 30 minutes minimum but preferably 2 hours. | 4. When ready to serve, divide the sticky rice between 8 separate dishes or plates. | 5. Peel and slice the mango, divide and arrange them over the sticky rice. | 6. Sprinkle with sesame seeds to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mango	3	mangoes		-	-	-	-
sticky rice	5	cups		-	-	-	-
sesame seed	2	tablespoons	roasted	171.0	7.857	5.343	14.4
coconut cream	1	cup		792.0	15.96	8.712	83.23200000000001
white sugar	3/4	cup		580.5	149.97	0.0	0.0
salt	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.