This is a recipe just waiting to be made; especially after our trip to the east. We had bought so many mangoes (the Harum Manis variety) in Rantau Panjang, Kelantan, that we practically got sick of eating the fruit. I guess, it is true what they say about too much of a good thing!
After all eating all the mangoes, we realized that it probably would have been nice if we had eaten the mangoes with some glutinous rice and coconut cream. But alas, all the mangoes we bought in Rantau Panjang had been eaten. So, from the sheer want for a dish of mango and glutinous rice, I bought some Harum Manis over here (which cost an arm and a leg, compared to the ones in Rantau Panjang) But, made them we did, and was totally satisfied with the result.
For the glutinous rice :
- 2 cups glutinous rice (soaked for at least two hours)
- 1/2 cup coconut cream
- 1/4 tsp salt
- 1 piece fragrant screwpine leaf, knotted
Cook the glutinous rice in a steamer until the rice is half cooked. After that, take out the rice and stir in the coconut cream which had been mixed with the salt. Place the knotted fragrant screwpine leaf into the rice and continue to steam until the rice is cooked.
For the coconut cream :
- 1 cup coconut cream
- 3 tbs granulated sugar
- 1 tsp cornflour (mixed into a slurry with 1 tbs water)
- A pinch of salt
Over a low heat, cook the coconut cream, sugar and salt along with the fragrant screwpine until it starts to bubble. Then add in the cornflour slurry and stir until coconut cream thickens. Turn off heat.
To serve, place a serving of the cooked glutinous rice onto a plate. Place a few slices of ripe mango and pour some coconut cream on side.