Mango and Coconut Sashimi
 

Mango and Coconut Sashimi

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INGREDIENTS

1 ripe mango

2 cup glutinous rice

1 can coconut milk

1 1/3 cups of water

Basil and shredded coconut to garnish.

For Sauce

1 1/2 cups coconut milk

3/4 cup coconut sugar

 

INSTRUCTIONS

Soak sticky rice in water for 1-2 hours. Rinse the rice and place in a pot with a can of coconut milk and water. Cover and bring to a boil, then turn heat down to simmer. When liquid is absorbed, remove from heat and allow to cool. For Sauce

In a saucepan, bring coconut milk and coconut sugar to boil. Turn down the heat and allow to simmer until sauce becomes thick.

Assembly

When the rice has cooled down, make oval shaped rice balls.

Place a slice of mango on top.

Pour a small amount of the coconut sauce over the top.

Garnish with sweetened coconut shreds and thinly sliced basil.

  PRINT VERSION

vegetable plate

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